Recently, Anne, a friendly rival yacht charter broker, was in the islands inspecting yachts and meeting with crews. While there, she had a chance to sample what she described as "mouth watering" salmon cakes, prepared by chef Bruna Tatarow onboard Horizon motor yacht Lady Margaret, a 64 foot Virgin Islands yacht charter vessel.
Anne mentioned Bruna provided lime rather than the standard lemon wedges, and that got me thinkin'…
WHY is lemon almost always served with fish?
I ran the question by the gang in our Puerto Rico yacht charter office (not sure why, but I figured our friends who live in the islands consume more fish than our meat-lovin' team in the states).
The Puerto Rican team seemed to have an answer right away. Maria, our office manager in San Juan, emailed this explanation:
"Originally, the lemon was served, not because it gave flavor to the fish, but because it was believed that the acidic juice of the lemon would dissolve any bones that might be swallowed."
Wow…I had no idea…
· 1 cup peeled, diced ripe mango (1 large)
· 1/2 cup mayonnaise
· 1 tablespoon capers, drained and chopped
· Pinch salt and freshly ground black pepper
· Vegetable oil, for frying
· 1 lb cooked salmon, flaked
· 1 cup panko
· 2 eggs, lightly beaten
· 3 tablespoons chopped fresh parsley leaves
· 3 tablespoons chopped shallots
· 1/4 teaspoon cayenne pepper, or to taste
· 1/4 teaspoon salt
· Freshly ground black pepper
· 1/3 cup cornmeal
This entry was posted in Yacht Charter Posted on