13 Ancient Food Pairings Science Finally Caught Up With

9. Fish + Acidic Fruit (Tamarind, Lime, Mango)

Acidic fruit or tamarind commonly accompanies fish in many coastal cuisines. From a culinary angle, acid cuts through richness and brightens flavor. From a digestion view, acid denatures proteins slightly, which can make fish easier to break down and digest. That’s not a claim that fruit replaces digestion, but the pairing does alter mouthfeel and can improve nutrient perception. In addition, citrus or tamarind sauces often include vitamin C, which complements the meal and supports overall nutrient balance. Coastal cooks learned to pair fish with sour elements for taste and texture, and modern food science helps explain why those sour notes work so well on the plate.