What’s wrong with seafood and cheese appearing together on the same plate? Does Cheese Really Make Seafood Taste Weird? Scott Conant, Food Network star and Italian chef extraordinaire, seems to have a mania for this, but is he right? If cheese really makes seafood taste strange, many of the famous dishes should not have been invented, and the porridge becomes less famous. An example of this would be the lobster thermidor. In his second battle, Japanese Iron Chef Komei Nakamura made a version with blue cheese; the tasters loved it and Nakamura won. Celebrity chef Bobby Flay claimed on television that he likes mussels with blue cheese, and on Triple D, Guy Fieri enjoyed linguine clams dusted with Parmesan (an Italian dish, Scott). And what about the following famous dishes: Seafood Gratin, Seafood Risotto, and Seafood Fondue? Okay, maybe Chef Conant is really talking about cheese and, specifically, fish. For that, I have Iron Chef Cat Cora making baracuda chips for fondue and marscapone fish in Paris in the 100th episode of Anthony Bourdain.

An interesting ancestor was recently introduced. I was in Tijuana, Mexico, I was doing dental work, and I went to a sushi bar for lunch. Afterwards, I was still in the mood for something, so I went to a restaurant with a hole in the wall and ordered a quesadilla. While eating, I suddenly realized what I was doing: adding cheese to my fish!

Has Scott Conant ever had a fish sandwich at a burger joint with a slice of American? Have you ever seen Giada de Laurentis, who is more Italian than him, sprinkle fish with Parmesan cheese? Maybe you can think of something that is not improved by adding cheese (chocolate, maybe?), But fish, right? Personally, I am a huge fan of seafood, including fish, in creamy sauces with cheese. Have you already taken sides on this issue? Or maybe you haven’t thought about it and this article will inspire you to try fish and cheese. If you like it, tell Scott!