Although lemon enhances the taste of fish, that isn’t the original reason the two were served together.
Six hundred years ago, lemon was introduced with fish as a safety precaution.
People believed that if someone swallowed a bone, a mouthful of lemon juice would dissolve it.
We now know that this isn’t the case, but we also understand why they believed it.
Sucking on a lemon causes the throat muscles to contort, helping to dislodge any stuck bone.