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Ever Wonder Why Lemon Is Served With Fish?

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LADY MARGARET

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.   

 

LEMON WEDGES

Anne mentioned Bruna provided lime rather than the standard lemon wedges, and that got me thinkin’…

 

WHY LEMON?

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). 

 

SAN JUAN ANSWER

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.”

 

Photograph of a beautiful dinner prepared at a restaurant. The plate is dark. There is lighting on it. There is a tomato salad on the left side of the plate. There is a stack of fish held together with a toothpick and blackberry at the top at the top right side of the plate. There is a round dish of brown sauce between the salad and the fish.

Why is Lemon Used in Fish Dishes?

Wow…I had no idea…

 

Since I no longer feel as compelled to serve lemon with fish dishes, I’ll share with you Chef Bruna’s brunch-time recipe for spicy salmon cakes topped with a mango tartar sauce. Lime is her choice for tartness…
[Note: Thank you, Chef Bruna for the wonderful recipe and thank you,Captain Jan Robinson for the photo of the salmon cakes, from your Ship to Shore Cookbook.]
ENJOY!

Spicy Salmon Cakes with Mango Tartar

 

INGREDIENTS

Tartar Sauce:
·         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

Salmon Cakes:
·         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

 

DIRECTIONS

To make tartar sauce, whisk together the mango, mayonnaise, capers, and salt and pepper, to taste, in a medium bowl. Cover and refrigerate until ready to use.
Heat 1/4-inch of oil in a large skillet over medium-high heat.  Put the salmon in a medium bowl and break it up with a fork, watch for bones. Add the panko, eggs, parsley, shallots, cayenne and salt. Season with black pepper, to taste, and mix well. Form the mixture into 12 cakes and coat them with the cornmeal.  Carefully put the cakes in the oil, 5 or 6 at a time, and cook until golden brown; about 3 to 4 minutes per side. Transfer to a paper-towel lined plate to drain. Arrange them on a serving platter and serve immediately with tartar sauce. 

YIELD

1 1/2 cups

HOW TO RENT A YACHT WITH GOURMET CHEF

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Nomadic Chef Joins Heesen Yacht Aurelia for Balearic Island Yacht Charter Season

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Yacht Charter Chef Jason Carruthers

Yacht Charter Chef Carruthers

Freelance chef  Jason Carruthers has joined the crew onboard the 37 meter Formula 1 inspired motor yacht AURELIA for the upcoming Balearic Island yacht charter season.  Jason has spent the last 15 years traveling and honing his culinary skills, both on land an onboard private yacht charter vessels. His travels have helped him develop an extensive knowledge of international cuisine.  Now living in Palma Mallorca, Carruthers joins the 6-person yacht charter crew on board the sleek superyacht, whose home port is also Palma.
Carruthers explains how he developed his talents for cooking:

“As a private chef I have worked on land and water and cooked in some incredibly remote places where sourcing ingredients can be a daily challenge.  With extensive catering and consulting throughout Europe and working with chefs of all origins, I have been able to absorb a great knowledge of international cuisine.”

Aside from his culinary talents, Carruthers also holds an endorsement in Standards of Training, Certification, and Watchkeeping (SCTW Maritme), as well as certificates in hygiene, and firefighting, and sea survival.

YACHT CHARTER COMPANY PRESIDENT COMMENTS

As he has previously worked on yachts, Jana Sheeder, President of 1-800 Yacht Charters sees Carruthers as a natural fit to serving onboard motor yacht Aurelia – one of her most popular Balearic Island yacht charter vessels.

“Sometimes, chefs with limited experience on a yacht have difficulty with the transition from working in a restaurant or private home to serving onboard a superyacht,” says Sheeder.  “Jason has a solid boating background, having served as both a chef and deckhand on motor yacht HUSH [38m] and motor yacht Osiana [25m].  He can drive a tender, take a turn on watch, and assist with safety issues.”

 

THE YACHT

Jason’s new home at sea, Heesen yacht Aurelia (priced from €105,000 per week), is well-known in the Balearics.

SPAIN YACHT CHARTER LICENSE

Yacht charters in Spain require the vessel secure a Spanish charter license in order to begin an conclude charters within Spanish waters.  Possessing this license gives Aurelia a distinct advantage over other charter vessels.  Without this license, a yacht can either start or end a charter in Spain – but it cannot do both. This forces unlicensed yachts to spend part of the charter period in far-away France – adding additional fuel costs to the charter customer’s tab (not to mention the loss of precious charter time in Spain).

Motoryacht Aurelia with inflatable slide deployed into the water

YACHT ACCOMMODATIONS AND DETAILS

Aurelia offers accommodations for eight guests in four staterooms.  With her non-traditional paint scheme inspired by Formula 1 racing team colors, the yacht is instantly recognizable.  And just like a F-1 race car, this yacht is fast – hitting speeds of over 30 knots, while similar-sized motoryachts cruise at no more than 12-15 knots.  Charting a yacht with such impressive speed capabilities means Balearic island yacht charter clients can explore the entire chain of islands – from Ibiza to Mallorca, within a week-long getaway.

 

SAMPLE MEALS PREPARED BY YACHT CHARTER CHEF CARRUTHERS

-ASPARAGUS PUREE WITH SEA BASS AND COURGETTE GARNISH 

Round white plate with asparagus puree with sea bass and courgette garnish

 

-SEA BASS WITH POMEGRANATE, RED ONION, AND MANGO SALSA

sea bass with pomegranate, red onion, and mango salsa on a white plate

 

-LAMB CANON MISO AUBERGINE

lamb canon miso aubergine with carmelized onions

 

Smile, stop drooling, pick up your phone, and TEXT:  I WANT TO CHARTER to 305-720-7245 to start planning your Balearic Island yacht charter vacation onboard Aurelia, or one of over a dozen yachts with Spanish charter licenses, represented by 1-800 Yacht Charters.

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