For centuries, people have found lemon to be the ideal accompaniment to fish. But until the 1920s, and the invention of stainless steel, the taste of lemony fish was liable to be ruined by the tang of blade metal from the knife. The acid in the lemon reacted with the steel, leaving a foul metallic aftertaste that entirely overpowered the delicate flesh of the fish. This explains the production of fish knives made of silver in the nineteenth century.
