the answer is not to neutralize the odor - fresh fish should not have any fishy odor. The reason should be for flavor!
Decomposing fish is what causes an odor. Muscle in fish contains a chemical substance called trimethylamine oxide (TMAO) that breaks down when fish decomposes creating aromatic amines called trimethylamine and dimethylamine. The amines create a "fishy" smell.
...and by the way Tango loves smelly sardines!
Seafood in general works well with lemons, but isn't a necessity. you could use vinegar or forgo it all together.
Citrus of all types has historically been used as a garnish and seasoning for seafood. Citrus tones down the "fishy" aroma that some find offensive even in small amounts
its all because of the citric acid
Ice and a slice of lemon.
You could use a slice of lemon on the side or on the rim of the cup as a garnish for hot tea.
Fish a la meuniere means in French, fish cooked the miller's wife's way. To cook it, coat the fish fillets in flour, melt butter in a pan and fry fish until golden brown and just cooked through. Squeeze lemon juice over, garnish with chopped parsley and serve with extra butter and lemon wedges.
Lemongrass is used mostly used to add flavour to fish.
You can garnish drinks with a wedge or slice of lemon or orange. You can also add a sprig of mint to add more flavor.
i would say about 1/4 of vodka and 1 pack of ice with some cranberry juice. if u want shake for 7 seconds and add lemon garnish...... i would recomend not lemon garnish Vodka+Lime juice or lemon+Ice
It can be considered both, depending on what you're using it for.
The lemon shark is a saltwater species.
After you zest a lemon, chances are good that the lemon is still perfectly fine. You can use the juice as flavoring (in tea is really good) atop / in food or in drinks. If you cut the lemon, you can also use it as a garnish.
The custom of serving a slice of lemon with fish dates back to the Middle Ages. It was believed that if a person accidentally swallowed a fish bone, the lemon juice would dissolve it
The name of the technique in which fish has been cooked with lemon is known as Ceviche.
I would cook my fish in an open fire in foil and before you do fry some bacon and put it over and then garnish it with pepper salt 1/2 sqeezed lemon a drizzle of white or red wine then put it in the fire. take it out halfway and but in some lemon zest and the put in some diced tomatoes and then let to cook for a bit longer then enjoy.