Kosher Fish
Which Are and Which Aren't
Kosher fish is easier to find and simpler
to prepare than meat or poultry. Here is why.1) There are only two characteristics of a kosher
fish as described in the Torah(Bible).
They are fins and scales. If a fish has both, it's kosher. 2) A fish does not need to be slaughtered
in a special way. Unlike animals or birds it has no
forbidden parts, like blood, sinews or fats, to be removed.
May I Purchase it in Any Store?
You could as long as
1) You buy the whole fish. You must
be able to see the fins and scales.
2) You recognize that it is kosher. Unlike
fins, scales are not always easy to identify.
But I Don't Need the Whole Fish
Even if you select a whole fish,
verifiably kosher, here is the difficulty;
If you buy it in a facility that is not kosher
and ask the staff to process it (skin,
fillet, chop, grind) you won't be able to eat it.
Since the knives and equipment were used
for other fish they cannot be used on your fish.
They will render it non-kosher. If there is no other
choice you can consult with a competent rabbinic authority.
What Are The Best Choices?
My recommendation is to choose either:
1) Shopping in a kosher supervised fish store and
get all the selection and service you need or
2) Learn how to identify which fish is kosher and - buy
them whole and - sorry! - clean and process them yourself.
(You could pretend you've gone fishing!) I've selected an article about
kosher fish
for you to read. I hope it is helpful to you.
It explains why a list of kosher fish is not the answer
(and tends to justify my two recommendations just above).
By the way, caviar, only if certified, can be kosher.
I am advised that the best caviar is derived from
the eggs of non-kosher fish (but I can't check!)
If you have not already done so you may want to investigate
"Who Says It's Kosher?'" for certification agencies
or "Where Do I Find It?" for outlets.
They are on the navigation bar to your left. Enjoy!
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