Kamil Perry
There is a long-standing taboo against combining fish and cheese, with some chefs and food critics expressing strong disapproval of the combination. However, there are also many people who believe that fish and cheese can be combined successfully, and numerous recipes exist that include both ingredients. The taboo against combining fish and cheese may have originated in Italy, potentially for medical reasons, but it is not a universal prohibition, and there are many examples of fish and cheese being combined in various world cuisines.
When cooking fish, do you put cheese on it?
| Characteristics | Values |
|---|---|
| Can you put cheese on fish? | Yes, you can put cheese on fish. |
| Prohibition origin | The prohibition on combining seafood and cheese is ancient and strong, but localized. It may have originated in Italy and could be due to religious or medical reasons. |
| Prohibition reason | Cheese is believed to overpower the delicate flavor of seafood or fish. |
| Examples of cheese and fish combinations | - Parmesan, pecorino, or Grana Padano on cod or other firm white fish |
- Mozzarella on jumbo shrimp parmesan or in a salad with citrus-marinated seafood
- Blue cheese with jumbo shrimp cocktail
- Gruyere with scallops in coquille St. Jacques
- Feta with roasted white fish and tomatoes
- Cream cheese with smoked salmon
- Cheddar with fish in a grilled cheese sandwich |
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What You'll Learn
The historical taboo of combining seafood and cheese
Combining seafood and cheese is a longstanding culinary taboo. The prohibition is especially strong in Italy and the United States, but it is not a universal rule. Several food experts and historians attribute the taboo to Italy, where it is considered inappropriate to mix cheese and seafood. Cookbook author and Italian cuisine expert Julia della Croce states that Italians are “very religious” about not mixing the two, and food historian Ken Albala suggests that it may have originated as a medical prohibition during the time of Hippocrates when humorism was the dominant medical theory in the region. However, while Italy is known for its cheese-making, some of its most famous cheeses, such as mozzarella di bufala and pecorino romano, come from provinces with substantial coastlines.
Outside of Italy, there are many examples of dishes that combine seafood and cheese, including the French moules au Roquefort (mussels in white wine with blue cheese), the Greek garides saganaki (broiled shrimp with tomatoes and feta), and fish tacos and quesadillas served with melted cheese in Mexican beach towns. Even within Italy, there are exceptions to the taboo, such as tuna melts, anchovy pizza, and shrimp risotto.
Some people speculate that the prohibition exists because seafood is delicate and cheese is strong, and that the cheese will overpower the flavor of the seafood. However, this idea has been challenged, as many seafood items like clams, mackerel, and sardines have strong flavors, while cheeses like ricotta, mozzarella, and queso fresco are mild. Chef and cookbook author Virginia Willis suggests that the taboo may be due to the potential for a strongly flavored cheese to overwhelm more delicately flavored seafood.
Despite the taboo, there are many contemporary chefs and home cooks who are experimenting with combining seafood and cheese. Professional chefs on shows like ""Top Chef"" have received non-hatred for their seafood and cheese dishes, which is a notable step forward from the usual negative reaction. Additionally, some chefs have developed recipes that combine seafood and cheese, such as Creole Shrimp Nachos with Creamy Queso and Shrimp Rillette made with cream cheese.
Ultimately, the decision to pair seafood and cheese comes down to personal preference. While some may adhere to the longstanding taboo, others may find that a touch of cheese enhances the flavor of their seafood dishes.
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Examples of seafood and cheese combinations
While some people believe that seafood and cheese should not be combined, this is a myth. In fact, there are several examples of seafood and cheese combinations that are both delicious and nutritious.
One example is a classic American dish, Creole Shrimp Nachos with Creamy Queso. This dish combines the sweetness of shrimp with the creaminess of the cheese sauce, resulting in a delicious and indulgent appetizer or main course. Another example is a variation on the traditional mac and cheese, which incorporates seafood such as chunks of salmon, bay scallops, prawns, or lobster. The addition of seafood to this comfort food favourite elevates it into a gourmet masterpiece.
For those who enjoy the taste of strong cheeses, a jumbo shrimp cocktail with a blue cheese dipping sauce is a perfect combination of sweet, succulent shrimp and the salty, funky punch of blue cheese. If you're looking for a more elegant dish, try baking halibut under a mix of mayonnaise, roasted garlic, and parmesan until the cheese bubbles up and browns, forming a light crust. This dish is not only tasty but also easy to prepare, making it a great option for those who are new to cooking fish.
In addition to these examples, there are several other ways to combine seafood and cheese. Baked fish with shredded hard cheese is a common combination, as is pairing raw fish with fresh cheese, such as burrata with sweet shrimp or bottarga (salted cured fish roe pouch) with ricotta. Crabmeat baked in a Mornay sauce is another delicious option. For a more unique flavour profile, consider an onion and anchovy casserole with pecorino, basil, and tomatoes.
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The correct types of cheese to use with fish
While some may consider it a culinary no-go, combining fish and cheese in a single dish is not only possible but can also be delicious. The key is to choose the right type of cheese to complement the flavour and texture of the fish.
Delicate seafood
For delicate seafood such as scallops, shrimp, and cod, soft and creamy cheeses are best. Good options include:
- Brie
- Ricotta
- Mascarpone
Bold seafood
For bolder-flavoured seafood like salmon, tuna, and mackerel, opt for sharp and tangy cheeses:
- Feta
- Goat's cheese
- Aged cheddar
Sweet seafood
Sweet seafood such as lobster, crab, and scallops pairs well with buttery cheeses that enhance their natural sweetness. Try:
- Camembert
- Gouda
Baked or grilled seafood
When preparing baked or grilled seafood dishes with bold flavours, hard cheeses like the following work well:
- Parmesan
- Asiago
- Pecorino
Raw fish
In contemporary Italian cooking, raw fish is often paired with fresh cheese. Try bottarga (salted cured fish roe pouch) with ricotta, or sweet shrimp with burrata.
Other combinations
Other combinations to try include:
- Smoked salmon with pasta asciutta and a sprinkling of Parmesan
- Tuna salad with cheese, tomato, and more cheese on top
- Cod au gratin with a layer of buttered breadcrumbs and cheese
- Crab Rangoon
- Anchovies on pizza
- Creole shrimp nachos with creamy queso
- Shrimp rillette with cream cheese
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The correct types of fish to use with cheese
While some cultures frown upon pairing fish and cheese, this combination is quite popular in French and Mediterranean cuisines. When it comes to choosing the right type of fish to use with cheese, there are a few factors to consider. Firstly, it is important to select a type of fish that has a delicate or mild flavour. Strong-flavoured cheeses can overwhelm the subtle taste of delicate seafood, so it is advisable to opt for mild or well-known cheeses that most diners are familiar with.
For example, a salad with feta cheese and salmon is a delicious combination where the cheese complements the protein-rich salmon. Another classic pairing is bagels and lox with cream cheese, a well-loved combination that showcases how fish and cheese can work harmoniously. Moving on to cooked dishes, tuna melts are a popular choice, where tuna is mixed with mayonnaise and onions, topped with Parmesan cheese, and melted to perfection. This combination of flavours and textures makes it a foolproof example of pairing fish and cheese successfully.
When it comes to baked fish dishes, a light coating of bubbly Parmesan cheese can elevate a simple dish. For instance, a mild white fish like cod baked in butter and white wine can be enhanced with a sprinkle of Parmesan on top. Similarly, a tuna casserole can be taken to the next level by adding a layer of buttered breadcrumbs and cheese. Smoked salmon, when combined with cream cheese and fresh herbs, creates a perfect balance of flavours and is an excellent way to stretch this pricey ingredient.
For those who enjoy more adventurous combinations, mussels served in a blue cheese broth with garlic and wine offer a unique and indulgent experience. Additionally, clams prepared in butter, wine, and Parmesan is a classic Chilean dish that showcases the successful marriage of seafood and cheese. Lastly, for those who appreciate a good sandwich, a tuna ball with cream cheese is a tasty and social gathering-friendly option.
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How to prepare and cook fish with cheese
While it is commonly believed that cheese doesn't go with fish, this is simply not true. In fact, several classic dishes combine seafood and cheese, especially in the Mediterranean. For example, in Italy, it is common to pair raw fish with fresh cheese, such as burrata with sweet shrimp or bottarga (salted cured fish roe pouch) with ricotta.
When it comes to cooking fish with cheese, there are a few different approaches you can take. One option is to bake the fish with a cheese sauce. To make a simple cheese sauce, start by combining flour and milk in a small saucepan over medium heat, stirring until smooth and thickened. Then, stir in shredded cheese and mustard until the cheese is melted. You can serve this sauce over baked fish or try stirring in some cooked, flaked fish to make a sort of deconstructed fish pie.
Another option is to top your fish with cheese and bake it, a technique that works particularly well with milder, flakier white fish like flounder, halibut, cod, or tilapia. Simply place your fish in a greased baking dish, brush with butter, and sprinkle with breadcrumbs and shredded cheese. Bake until the fish is cooked through and the cheese is melted and bubbly. You can also add other toppings, such as sliced mushrooms and onions, or mix the cheese with mayonnaise and parsley before topping the fish.
If you're feeling more adventurous, you can try making an involtini, a Sicilian dish where sliced swordfish or tuna is filled with a mixture of fresh pecorino, shallots, garlic, lemon, breadcrumbs, nuts, and currants, then baked until cooked through and melted. Alternatively, you could try a French-inspired dish of baked skate wings with mushrooms, shallots, and a thick Gruyère sauce, grilled until bubbling.
When choosing a cheese to pair with fish, it's important to consider the strength of the cheese's flavour. Hard cheeses like parmesan, pecorino, and Gruyère tend to work well, while stronger-tasting cheeses like blue cheese may overwhelm the delicate flavour of the fish. Ultimately, however, the best pairing is the one that you enjoy, so feel free to experiment and trust your taste buds!
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Frequently asked questions
Yes, you can put cheese on fish. While some people believe that the delicate flavour of fish clashes with the strong taste of cheese, creating a muddled flavour, this is not true. In fact, numerous high-end chefs have dishes that pair the two.
It depends on the type of fish. For example, hard cheeses like parmesan and pecorino may work well, while stronger-tasting cheeses like blue cheese and washed rinds may not. It is important to select the right cheese for your fish dish.
Some popular dishes that combine fish and cheese include:
- Baked clams, wine, butter, cream, and parmesan (a traditional Chilean dish called machas à la parmesana)
- Fish tacos with melted chihuahua cheese
- Pizza with anchovies
- Roasted garlic and parmesan baked halibut
