From: "Mary French" > In Latin America a variety of dishes called ceviche are prepared in similar fashion. Fish is soaked in lemon or lime juice and seasonings until the flesh is white and flaky. The chemical change is (I have heard) akin to cooking but its important to make sure your fish is fresh and has been properly stored because the preparation does not destroy bacteria. You can search the internet for ceviche recipes; there are a lot out there. I think the reason for this treatment with something "acid" is the same. It prevents botulism which I believe is caused by a bacteria. It is done to meat as well. It does not harm the parasites though. Lemon and vinegar also keeps bloodsugar at a good level. Lemon is such a lovely "spice", and full of vitamin C. I use it over salad and fish and in fishsoup. Eva