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These lists of kosher and non kosher fish were prepared by James W. Atz,
Ph.D., Curator and Dean Bibliographer in the Department of Ichthyology of
the American Museum of Natural History, New York, New York 10024 and
Adjunct Professor of Biology, Graduate School of Arts and Science on New
York University. They were published by Orthodox Union in Kosher Guide
(1991) and in the Orthodox Union Kosher Consumer Directory (1991-1993).
This copy was adapted from the internet where Dr. Atz's list is posted
with permission of with permission of the Orthodox Union. Rabbi's note: This is a list of Kosher fish - i.e. fish that have fins and scales. THIS
IS
NOT A LIST OF OUR KOSHER CERTIFIED FISH.
Rabbi Blech. Genesis 48:16
The Fortunes of a Fish
Reprinted with permission of MK Vaad News & Views, February, 2000, © Vaad
Ha'ir of Montreal.
The Jewish calendar is based upon lunar cycles, with provision for a
periodic intercalary month to ensure that the relationship between the
Holidays and the seasons is maintained. This year, we enjoy an extra month
of Adar. Although this Adar (known as Adar I), does not have the status of
the regular Adar that follows (for example, Purim is celebrated in Adar
II, as well as regular Adar birthdays,) this period is considered under
the Mazal (astrological sign) of Dagim (Pisces) - the fish. Fish are
considered a symbol of blessing and abundance - Yaakov Avinu used fish as
an aphorism for blessing and plenty V'Yidgu Larov B'Kerev Ha'Aretz (Bereishis
48:16). a prediction clearly borne out by the miracle of Purim.
Aside from such mystical influences, fish play other roles in our lives,
primarily as a source of food. The Torah requires that Kosher fish must
have both scales and fins. [The
Talmud discusses other characteristics distinctive to Kosher fish that may
be considered in determining the status of a given sample - see Avodah
Zara 40a] The Talmud (Chullin
66b) further teaches us that all fish that have scales also have fins, so
in practice Kosher fish are identified by their scales. Obviously,
crustaceans (such as lobster) and other shellfish (such as clams) are not
Kosher because they lack scales. All "scales" however, are not Halachikally equal. Halacha defines a fish scale as a growth on the side
of a fish similar to a fingernail - it must be removable without damage to
the skin of the fish.
Sturgeon, although it has primitive bony plates on its sides, is not
considered Kosher because the scales cannot be removed without damaging
the flesh. Sharks are similarly not Kosher, because their skin is covered
with tiny teeth-like armor, which are not considered scales at all. The
first step in determining a Kosher fish is verifying that it has a Kosher
scale. Although many Kosher fish are completely covered with scales, Halacha requires only a minimum number of scales to accord a fish Kosher
status (see Y.D. 83:1).
Tuna, for example, have very few scales, yet are nevertheless considered a
Kosher fish.
Two additional factors, however, serve to complicate these determinations.
First, a given species of fish may be known by five or more names, some of
which are common to known Kosher species. "Rock Salmon", for example, is a
non-Kosher fish (otherwise known as Atlantic Wolfish), and bears no
relationship to the common Kosher species of true salmon. Furthermore,
although Halacha requires an accepted Kosher tradition for considering
birds (and according to many authorities, even animals) as Kosher species,
no such Halachik requirement exists for fish. Each of the hundreds of
species offish on the market may be evaluated as to its Kosher status,
even if it is newly discovered. It is therefore critical to evaluate a
given species very carefully before making a determination as to its
Kosher status. Aside from such mystical influences, fish play other roles
in our lives, primarily as a source of food. The Torah requires that Kosher fish must have both scales and fins. [The Talmud discusses other
characteristics distinctive to Kosher fish that may be considered in
determining the status of a given sample - see Avodah Zara 40a] The Talmud
(Chullin 66b) further teaches us that all fish that have scales also have
fins, so in practice Kosher fish are identified by their scales.
Obviously, crustaceans (such as lobster) and other shellfish (such as
clams) are not Kosher because they lack scales. All "scales" however, are
not Halachikally equal. Halacha defines a fish scale as a growth on the
side of a fish similar to a fingernail - it must be removable without
damage to the skin of the fish.
Sturgeon, although it has primitive bony plates on its sides, is not
considered Kosher because the scales cannot be removed without damaging
the flesh. Sharks are similarly not Kosher, because their skin is covered
with tiny teeth-like armor, which are not considered scales at all. The
first step in determining a Kosher fish is verifying that it has a Kosher
scale. Although many Kosher fish are completely covered with scales, Halacha requires only a minimum number of scales to accord a fish Kosher
status (see Y.D. 83:1).
Tuna, for example, have very few scales, yet are nevertheless considered a
Kosher fish.
Two additional factors, however, serve to complicate these determinations.
First, a given species of fish may be known by five or more names, some of
which are common to known Kosher species. "Rock Salmon", for example, is a
non-Kosher fish (otherwise known as Atlantic Wolfish), and bears no
relationship to the common Kosher species of true salmon. Furthermore,
although Halacha requires an accepted Kosher tradition for considering
birds (and according to many authorities, even animals) as Kosher species,
no such Halachik requirement exists for fish. Each of the hundreds of
species offish on the market may be evaluated as to its Kosher status,
even if it is newly discovered. It is therefore critical to evaluate a
given species very carefully before making a determination as to its
Kosher status.
Since Kosher and non-Kosher fish can be very similar,
Halacha requires that fish may not be eaten unless they have been
inspected to ensure their Kosher status. As such, one may not purchase
fish fillets (where all of the skin has been removed) without a reliable Hashgacha, since the fillet is no longer identifiable as a Kosher species.
Fish roe may also not be used without such supervision for the same reason
(true caviar comes from sturgeon and is not Kosher in any event).
There has been much discussion as to the Kosher status
of canned fish (such as tuna and skinless sardines), in situations where
the supervision of the cannery is based upon spot checks and each fish is not checked by the Mashgiach. Many authorities are reluctant to accept the
Kosher status of such fish (see Igros Moshe Y.D. 11:8, IV: 1).
One possible approach to dealing with processed fish is
based upon the ruling of the Shuichan Aruch (Y.D. 83:8), which states that
if the flesh of the fish is red, then it can be assumed to be from a
Kosher species. [This ruling is predicated upon the understanding that all
red-fleshed fish are Kosher, an assumption questioned by the Shach (ibid,
s.k. 27).] While this approach would seemingly solve concerns relating to
red fish, modem food technology may have compromised its application.
Much of the fish consumed today is raised on "fish
farms", ponds or other enclosed waters, where fish are segregated and fed
a specific diet. It has been found that if certain foods containing red
pigments are fed to certain fish, their otherwise white flesh develops a
red color. This is indeed the process used to produce "salmon trout",
which is a normal trout that has been fed red pigments. Once such a
process has been found to circumvent nature, it becomes very difficult to
maintain the Halachik rationale that all red fish must be Kosher.
Canned fish poses another Kashrus concern based upon the rules of Bishul
Akum.
Halacha states that a Jew must be involved in the cooking process of many
foods, a requirement thats addressed by reliable Hashgachos.
Unfortunately, most fish canneries are located in parts of the world that
do not lend themselves to full-time (or even significant) involvement by
the Mashgiach.
A number of Halachik approaches have been explored to
address this issue (based upon the method by which the fish are cooked and
whether this type offish is included in the restrictions of Bishul Akum), but many authorities do not accept canned fish that has not been cooked
with the involvement of the Mashgiach. To address both of these concerns,
many Kosher canned fish now bear a specific designation that they have
been prepared under full time supervision.
Smoked fish poses another interesting Halachik concern
related to the rules of
Bishul Akum, and one that illustrates how deceptive food terminology can
be. One of the general rules of Bishul Akum is that it applies only to
food that is cooked with heat - smoked food is not subject to this
restriction (Y.D. 113:13). It would therefore seem a simple matter to
certify smoked fish - were it not for the fact that the fish is actually
baked!
Most commercial smoked fish is actually baked in a
large oven, with a small amount of smoke added at the end of the cooking
cycle for flavor. The smoking process that is free of Bishul Akum
concerns, involves cold smoke - a tedious and expensive process.
Another point that should be noted is that fish smoking
plants often smoke sturgeon, eel, and other non-Kosher fish, making a
reliable certification for smoked fish an absolute imperative.
The Talmud also teaches us that for every non-Kosher food, there exists an
equal and opposite Kosher version (Chullin 109b). Modem food technology
has indeed given a new twist to this concept.
While lobster, shrimp, and crab may not be Kosher,
imitation versions of these non-Kosher staples can now be obtained with
excellent Hashgacha. Surimi is an ancient
Japanese process by which minced fish is converted into a protein base and
used to produce a variety of foods. Today, Kosher surimi (produced under
supervision, of course) is used to produce imitation crab legs, lobster,
and shrimp - and is deemed a reasonable facsimile of the real thing!
An interesting application of ichthyology in modern
food technology relates to fish oil. In many parts of the world, fish oil
is used as we use vegetable oil - to make margarine, for cooking, etc.
The fish used to produce fish oil are certainly not
inspected by a Mashgiach, and such oil is generally not accepted as
Kosher. While this use offish oil has not yet come to
North American shores, a modem version of a child's nightmare has.
One time-honored fish oil was cod liver oil, which
provided us with a rich source of vitamins. Its use has become less common
due to improved diet and vitamin fortification of foods.
Research now shows, however, that certain fatty acids
found in other types of fish oil may have significant benefit in reducing
heart and other problems – components commonly referred to as Omega-3 fatty acids. While these often come from Kosher fish, one should consult
an Halachik authority to determine their appropriate use.
Derivatives offish often wind up in unexpected places - both ancient and
modem – and may pose both health and Halachik concerns.
On one hand, classic Worcestershire sauce contains
anchovies as part of its flavoring base, which raises issues as to its
acceptability in flavoring meats (fish may not be eaten together due to
health related concerns discussed in the Talmud).
On the other hand, modem food technology has developed
a new way of producing gelatin. Gelatin is an animal-derived protein, used
as the base of gel-type deserts and gummy-type candies and as a gelling agent in Swiss-style yogurt.
Gelatin is generally produced from animal skins and
bones, and volumes have been written by Halachik authorities discussing
the Kosher and/or Pareve status of gelatin derived from non-Kosher species
(pigs), non-Kosher slaughtered animals (beef), and Kosher slaughtered
animals.
The generally accepted position adopted by Kashrus
authorities is that only gelatin derived from Kosher slaughtered hides and
bones can be considered Kosher.
Such Kosher beef-based gelatin is quite expensive, and
for this reason Kosher versions of products normally containing gelatin
are often reformulated to use other materials (typically seaweed
derivatives such as agar agar and carrageenan).
Recently, however, companies have developed a gelatin
derived from Kosher fish, and many candy products are being developed to
take advantage of this newly available Kosher alternative. [Persons allergic to fish, however, should check the label for fish gelatin.]
It is always interesting to note how the scrupulous observance of Halacha
affects all aspects of our lives. It has long been a custom to eat gefilte
fish on Shabbos. Although the gastronomic considerations of this delicacy
may seem the most obvious, the real reason for this custom lies a bit
deeper. Shabbos is a day of rest where many types of labor are prohibited.
One of the activities in which one may not be engaged on Shabbos relates
to the separation of chaff from grain, which is known in Hebrew as Borer.
This restriction extends to many types of separation, and the rules
governing which types are permitted and which are not can be quite
complicated. Eating fish is a common situation where Borer becomes a problem, since fish is often served whole and bones are not removed before
serving. In order to avoid this concern, a custom developed, whereby the
fish was filleted, ground, and stuffed back into the skin and then cooked.
The resulting delicacy - gefilte (stuffed) - fish was then presented at
the Shabbos table in a beautiful presentation - ready to be eaten without
worrying about Borer! Even though we often eat gefilte fish sans skin, the
origin of the custom is an apt testimonial to the care that the
Jewish people have historically taken to abide by all Mitzvos. The Talmud
(Shabbos
156a) tells us that the Jewish people can merit being lifted above the
celestial influences that effect the ordinary functioning of the world.
May it be in the merit of customs such as gefilte fish and the strict
adherence to Kashrus issues which fish present, that we grow in holiness
which the Jewish people represent!
ASK THE RABBI (by Rabbi Blech)
Q: When buying fish, is it sufficient that I
know it is a Kosher species?
A: When purchasing fresh fish, it is
imperative that it is bought from an establishment that has Kosher supervision. The fish bought in these establishments have already been
identified as having scales. When purchasing pre-packaged frozen fish, do
not rely on packaging which states what variety offish it is. It must have
skin and scales visible at least on one side of the fish.
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