Interested in morbid snack stories? Well, you’re in the right place! When I see some so unusual it makes me look twice – you best believe it’s going on SnackBreak.
This one was definitely a head turner. The shocking theory behind why we eat lemon with seafood, is to dissolve any swallowed fish bones.
Yes, you read that right. I can’t make this stuff up.
Here’s the story: Legend has it that in the middle ages there was a belief that lemon or vinegar would be able to break up any pieces of bone that someone may ingest. Some people to this day think that drinking lemon juice can help to digest a fish bone but I’m very skeptical of this and would not recommend trying this as a solution. Anything in excess is not good – please do not drink a liter of vinegar. Yuck.
Citrus can have effects on fish, similar *keyword similar, not the same effect* as heating it. This is how Ceviche is prepared. The acid from the lemon firms and changes the color of the fish, making it edible.
More than anything I think that the lemon on fish is to remove the potent fishy taste and smell that turns seafood haters away.
After an extended period of time, soaking a fish in lemon juice can break down the bone structure but after a long time acid will break down a multitude of things.
The bottom line is the acid from lemons in fact does not dissolve fish bones, it is however very tasty.
