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Whether you prefer your seafood fried, baked, or broiled, it’s not ready to eat until you squeeze some lemon juice over it. Lemon juice isn’t the finishing touch on just a few seafood dishes. It goes with everything from fried clams to baked haddock. But why is that? Why do we love the hit of citrus with our seafood? At Bentley’s Roast Beef, we’re proud to have delicious NH seafood on our menu, but that fresh lemon wedge we serve it with is more than just a garnish.
Even if you love seafood, you have to admit that sometimes the flavor can be pretty strong. Adding lemon juice can reduce the intensity of the “fishiness” and make the flavor more palatable. Lemon juice has a strong flavor as well, so an excess of it will just make your seafood taste like lemon. If that’s how you like it, you’ll get no argument from us, but a light squeeze of lemon is all you need to complement to flavor your seafood.
Lemon juice is acidic, so squeezing it on seafood causes a chemical reaction. Seafood contains proteins that the citric acid in lemon juice begins to break down before your digestive system even gets a crack at them. Citric acid is pretty powerful, which is why it’s an active ingredient in some cleaning and deodorizing products. Some recipes, such as ceviche, use acidic marination rather than heat to cook the fish. But even when you cook seafood using traditional heating methods, adding citric acid via lemon juice breaks down the proteins further.
Aside from practical considerations and chemical reactions, most people squeeze lemon juice over their seafood because they like the taste. Lemon juice has a bright, fresh flavor that many people like. Seafood, especially when it’s fried, can be a bit heavy and oily, so adding a note of citrus balances out the flavors and enhances the taste.
If you’re looking for great NH seafood, you need to visit Bentley’s. We serve all the classic seafood dishes you love, so come satisfy your hunger with us!