Fish and lemon, a love story

Due to its atypical taste and the absence of sweetness, it’s easy to forget lemon is a fruit! If you ask us, there is more to it besides its fruitiness. For example, a drop of lemon juice turns a fish into a completely different dish!

Fruit fit to every occasion

There are many types of lemons known to us today. Scientists have recognized the incredible value and vast possibilities of lemon usage, so many varieties have been created by crossbreeding. While some are valued because of the juice, some are famous for their zest, and others for their acidity. Due to the incredibly refreshing scent and the abundance of vitamin C, lemons are used in cosmetics, pharmacy, and the cleaning industry. However, it seems Mediterranean cuisine is the field that suits them best, judging by the frequency of use.

Indispensable Mediterranean spice

Across the Mediterranean, lemons are crucial in cakes, juices, sweets, and seafood dishes. Only a few drops of its juice will make the fish incredibly tasty and fresh. Besides, a few slices placed on the pan under the fish will prevent the fish from sticking and overdrying. Even better, lemon juice is sometimes all it takes to prepare seafood. For example, it will turn oysters into a delicious snack in no time, while anchovies marinated overnight will make a quick but healthy brunch. Furthermore, it’s hard to imagine eating octopus, squid, and other sea delicacies without any lemon, right? When the juice is squeezed, take the zest and use it to make the “limuncini,” incredibly delicious candied stripes. Nowadays popular souvenirs, back in the day, “limuncini” were one of the rare candies children from the Adriatic could enjoy.