STAR-Kreceives many questions about purchasing fresh fish from non-kosher stores orsources. We hope this brief article will help clarify some of the confusion regardingthis topic.
For a fish to be kosher, the Halacha is that it needs to have fins and scales. Also, according to the rabbis, it is forbidden to eat fish that has had its simanei kashrus (scales) taken off (e.g. g. , a skinless fish fillet) without a Yehudi having confirmed that it was a kosher fish.
In stores or businesses that are STAR-K-approved, the fish are filleted with a mashgiach present, so you can buy any fish fillet without any worries.
It is not allowed to buy fish without skin from a store that is not kosher-supervised or that wasn’t sealed in a package with a reliable kosher symbol. STAR-Kdoes not consider the color of a fish alone (e. g. , the red color of salmon) tobe a valid siman kashrus.
It is possible to go to a non-kosher fish store, ask for a whole fish with the skin and scales still on, make sure the knives and cutting boards are clean, and have someone fillet the fish while you watch. However, this is not alwaysfeasible, particularly if the store is busy or the cutting area is not easilyvisible.
Also, the equipment really needs to be checked to make sure it’s 100% clean, which might not be possible. [4].
STAR-Kdoes not recommend consumers purchase fish from a non-kosher store in thismanner unless there is no other option. A Rav should be consulted to determineif your situation warrants allowing this. Alternatively, one may buy a wholefish and cut it at home, which would avoid all the above issues.
If the fish comes from a commercial fish company and the skin and scales are still on, you can buy and eat it without worrying about non-kosher fish residue. Due to the fact that commercial fish processors usually make a lot of fish on special equipment, there isn’t much of a concern about residue.
Oneother relevant issue is that some wild-caught fish are potentially infestedwith anisakis worms and should be avoided. A common example of problematic fishis wild salmon. A complete list can be found here.
To find out more, call the STAR-K Kashrus Hotline at 410-484-4110 from 9 a.m. to 5 p.m., Monday through Thursday, or 9 a.m. to 2 p.m., Friday, or email us at info@star org.
[3] The scales can usually be seen when the skin is still on, even if the fish has already been scaled. That is enough to confirm the fish asbeing kosher.
[4]People shouldn’t downplay the chance and worry of cross-contamination from non-kosher fish on shared equipment, as rabbis who work in the fish business say this happens all the time and is therefore a real issue.
Salmon is one of the most popular fish consumed around the world. Rich, flaky, and versatile, salmon lends itself well to a variety of cuisines and cooking methods. However, when it comes to keeping kosher, salmon has long posed a dilemma for observant Jews. In this article, we will take an in-depth look at the kosher status of salmon, examining the issues from all angles.
The Basic Kosher Fish Rules
According to Jewish dietary laws, in order for a fish to be considered kosher it must have both fins and scales. This is based on verses in Leviticus and Deuteronomy which state “These you may eat of all that live in the water Anything in the water that has fins and scales you may eat.” Therefore to determine if a fish is kosher, these two physical characteristics are the main criteria.
Scales must be detachable and not just part of the skin, like the rough texture on catfish or sharks Fins must be true fins, not just fin-like projections So when it comes to salmon, which possesses both scales and fins, it would seem to satisfy the basic requirements for a kosher fish.
The Red Meat Issue
Herein lies the controversy surrounding salmon’s kosher status. One of the unique properties of salmon is that the flesh is pink or reddish in color. Jewish law prohibits consuming fish and meat together. Furthermore, the Talmud states that any fish with red flesh like meat is forbidden.
But a lot of important kosher organizations and rabbis have said that salmon is not “meaty” just because it is red. What gives salmon their pink color are natural pigments called carotenoids that they eat. It is not the same as red meat.
Identifying Skinless Salmon Fillets
Another issue arose with the advent of salmon farming and mass production of fillets. When the skin is removed, there is no easy way to check for scales. This led to questions over how processors could identify kosher salmon fillets.
In the past, rabbis would allow red fish fillets to be accepted as kosher since no other fish except trout have this distinctive pink flesh. But with color additives being fed to farmed salmon, the rabbis debated whether this was still a reliable indicator.
Ultimately, the consensus was that coloring agents like astaxanthin only enhance the natural pinkness of salmon and trout. They cannot make other fish red. So skinless salmon fillets can still be assumed to be kosher.
Wild Caught vs Farmed Salmon
Over 75% of salmon today comes from fish farms. This makes a lot of kosher people wonder if wild-caught salmon is better from a kosher point of view.
It turns out the kosher status is the same for wild and farmed salmon. The only difference is color. Wild salmon get their pink color from eating krill and algae high in carotenoids. Farmed salmon are fed a synthetic version of these compounds since their diet lacks natural sources.
From a health and environmental standpoint, wild salmon are preferable. But when it comes to kosher, both varieties are essentially equal. Based on things like diet and environment, some people think that wild salmon has yotzeh varbeh, which means it is more kosher. But the baseline kosher status remains the same.
Kosher Certification
So is salmon kosher? The simple answer is yes, with few qualifications. Still, those wanting extra assurance can look for a kosher symbol on packaged salmon products. This indicates rabbinical supervision and certification.
Well-known kosher authorities like the Orthodox Union (OU), Star-K, and Chicago Rabbinical Council (cRc) certify popular brands of smoked salmon, salmon patties, salmon burgers, and other salmon products. This provides an added layer of kosher observance.
How to Select Salmon for Kosher Cooking
When shopping for salmon fillets at the market or fish counter, look for the following signs to identify kosher fish:
- Pinkish red flesh color
- Straight clean cuts showing no evidence of fins or scales
- Sold at a kosher grocery or fish store
- Skinless is okay as long as the flesh is prominently pink or red
For packaged products like smoked salmon, canned salmon, or frozen salmon burgers, checking for kosher certification symbols takes the guesswork out of the equation.
Popular salmon recipes that are kosher include poached, roasted, or pan seared salmon fillets. Gravlax cured salmon, smoked salmon dishes like bagels with cream cheese, and salmon salads or spreads are all kosher too. Try incorporating salmon into kosher sushi rolls as well.
The Bottom Line on Salmon and Kosher Laws
While questions have arisen over salmon and kashrut, the general consensus is that salmon is considered a kosher fish, both from a Torah law and rabbinic standpoint. Some disagreements may persist among certain Jewish communities. But in practice, salmon purchased and prepared according to basic kosher guidelines can be enjoyed without major concerns by most observant Jews.
What Makes a Fish Kosher?
Is salmon kosher?
Salmon fits into this category and may therefore be served in a Jewish home. Unlike meat or fowl, fish does not have to be slaughtered or salted. In general, when purchasing fish from an individual or establishment that is not overseen by a kosher agency, you need to see the scales still attached to confirm that you are indeed getting kosher fish.
Is fresh salmon safe to eat?
Yes, salmon is a source of omega 3, the fatty acid is responsible for acting in the prevention of cardiovascular diseases, making the heart strong and healthy. Just be careful to analyze the supplier to make sure it doesn’t have any contamination.
Is fish kosher?
*Fish often have multiple names. *Fish that are otherwise kosher are often caught and processed together with non-kosher fish, which means there may be some cross-contamination. For these reasons, the Orthodox Union (the world’s largest kosher-certification agency), which used to publish a kosher fish list, stopped doing so in the early 2000s.
Is fish blood kosher?
Fish blood is kosher. 25 Nevertheless, it is forbidden to drink fish blood if it is removed from the fish, because others may confuse it with animal blood. However, if there are scales in the blood, it is permissible, as it is clearly not animal blood. 26 According to the Talmud, it is harmful for one’s health to eat fish and meat together.