Fish and pasta are two of the most popular foods. But is it possible to combine fish and pasta? Here are 4 reasons why it is better not to do so.
Differences in structure
Pasta, having a dense and pasty structure, is usually combined with sauces that add juiciness and richness of taste.
Fish, with its soft and tender meat texture, creates a contrast with pasta, which can cause disharmony in taste sensations.
The difference in aromas
Aromas play a key role in the perception of the taste of a dish.
Pasta soaked in aromatic sauces based on tomatoes, cheese or olive oil cannot be combined with the smell of fish, which can be more intense and refined. The combination will lead to both dishes "competing" with each other.
Gastronomic balance
Fish, especially if it has a strong flavor or aroma, can overpower the neutral taste of the pasta.
Moreover, some types of fish may be too oily or heavy to pair with light and delicate pasta, resulting in a feeling of overload.
Rational component
Of course, if you only have fish and pasta in the fridge, you can eat them together. But, on a festive table, such a combination is unacceptable.
Food is meant to be enjoyed, not just eaten to feel full.
Previously, we talked about what nutritional advice you shouldn’t trust .
