Shopping for seafood and fish can get confusing when you have food restrictions, especially religious ones. People who keep kosher often deal with wrongly labeled fish, which causes mistrust in seafood handlers. Following the kosher seafood rules is crucial when offering products to Jewish customers.
KnowSeafood makes sure that the kosher fish we sell is certified, so you don’t have to worry about buying things that aren’t what they say they are.
For those unfamiliar with Jewish dietary laws, the fact that lobster is not considered kosher may come as a surprise. However there are specific reasons behind this prohibition that originate in Biblical texts and have been elaborated on by rabbis over the centuries. In this article we’ll take a closer look at the kosher rules around shellfish and try to understand why gorgeous crustaceans like lobster are off-limits for observant Jews.
An Overview of Kashrut – the Jewish Dietary Laws
First, a brief primer on the kosher diet as a whole. The Hebrew word “kashrut” refers to the set of Jewish dietary regulations based on Biblical commandments that determine which foods are permissible to eat and how they must be prepared. While some of the laws seem inexplicable from a modern, secular viewpoint, kashrut was a way of setting Jews apart and sanctifying even mundane daily activities.
The two main texts in the Torah that establish which animals are kosher are Leviticus 11 and Deuteronomy 14. Herbivorous mammals like cows sheep and deer are acceptable. But pigs, rabbits, camels and hares are prohibited. When it comes to birds kosher varieties include chicken, turkey, duck and goose. Predatory birds like eagles and vultures are forbidden. Fish must have fins and scales to be eaten, which excludes catfish and eel among others.
In addition, laws dictate how animals must be slaughtered and inspected. No blood can remain in meat. Dairy and meat cannot be mixed. And produce must be checked thoroughly for insects. Only utensils, cookware and dishes that have not come into contact with non-kosher food can be used to prepare kosher meals. Clearly, observing kashrut requires commitment and vigilance!
Why are Shellfish Not Kosher?
The Torah states that anything living in the water is kosher only if it has fins and scales. Since lobsters, shrimp, clams, oysters and crabs lack those features, they are not considered kosher. The 12th century Jewish scholar Maimonides expounded on the fins and scales requirement, explaining that fish without those attributes tended to be slower moving and more akin to non-kosher land animals. Fins and scales pointed to fish that were agile swimmers hunting live prey, a sign of “pure fishness” that met kosher criteria.
Additional theories analyze the fins and scales text more symbolically. The fins evoke forward movement through life, while scales represent protective armor and attachments to the past. Therefore, creatures that dwell in the primordial ocean but lackProgress in both realms are deemed unsuitable for Jewish consumption. More simply, shellfish and finless fish were seen as too weird or “alien” to be appropriate kosher choices when the laws were written thousands of years ago.
Orthodox rabbis have elaborated on other reasons over time. Shellfish and other forbidden sea creatures are called “shells of the sea” in ancient Jewish texts. Clams, oysters and crabs evoke sliminess, ugliness, and the ocean floor – the opposite of the fresh-caught fish that “adorn the table of kings” lauded in Jewish writings. The bottom-feeding habits of lobsters particularly disgusted Jewish thinkers.
Practical Impact of the Prohibition on Shellfish
Clearly the finless, scaleless nature of oceangoing invertebrates excludes them from the kosher rules in the Torah. But what does that mean in practice for observant Jews today?
Simply put, those who keep kosher must avoid shellfish completely. Eating lobster bisque or shrimp scampi would violate dietary law. Having a seafood platter with crab legs and lobster tails at a wedding or on a cruise is off-limits. Attending a lobster bake on the beach with friends would require sitting out the main event.
Some practical tips for keeping kosher include:
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Checking ingredient labels carefully to make sure shellfish are not hidden in packaged goods.
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Sticking to certified kosher fish like salmon, tilapia and tuna when eating seafood.
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Avoiding dishes labeled “surf ‘n turf” that mix meat and shellfish.
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Clarifying details with a host or at a restaurant before ordering fish.
For observant Jews who grew up keeping kosher, following these rules seems totally normal. Those new to kashrut or non-Jewish spouses may struggle with shellfish temptations or find it awkward to pass on a shrimp cocktail at a party. Open communication, creative menu substitutions and educational moments can help bridge the kosher gap in social situations.
The Emotional Impact of Abstaining from Shellfish
In addition to practical considerations, the prohibition on shellfish consumption also has emotional and nostalgic significance for Jews who do not eat them. Many have poignant memories of feeling left out when shellfish delicacies were served.
One woman recalled watching her gentile grandmother eat shrimp salad for lunch as a child and feeling sad that keeping kosher meant she could not enjoy them too. For her, the forbidden shellfish came to represent “all the delicious non-kosher foods I would never get to eat.”
Another man associates the mouthwatering smell of lobster with summer vacations in Maine and wistfully wishing he could crack open the bright red shells like the other kids. Now as an adult, seeing lobster still reminds him bittersweetly of the childhood pleasures denied by kashrut.
For some, a special shellfish treat like lobster or crab legs becomes particularly tempting after hearing how amazing it tastes for years. The desire stems not just from hunger, but also curiosity and the appeal of breaking a taboo. One young man calls shellfish his “white whale” that he feels drawn to, even though sampling it would mean compromising his kosher identity.
Significance of the Prohibition for Jewish Cultural Identity
In addition to personal nostalgia, abstaining from lobster and other shellfish holds cultural resonance and meaning for the Jewish community. The longing for shrimp or crab can represent a longing to assimilate and not miss out on secular experiences. Adhering to the kosher rules provides a sense of connection to ancient heritage and obedience to a higher authority, even when inconvenient.
Deliberately abstaining from beloved American foods like shrimp cocktail and lobster rolls allows observant Jews to enact their counter-cultural identity as a people set apart. Just as keeping kosher in Biblical times distinguished Jews from their pagan neighbors’ diets, resisting shellfish in modern America preserves Jewish distinctiveness. Not being able to eat like everyone else strengthens commitment to tradition.
So while lobster and other shellfish may look succulent, seem ubiquitous, and even carry emotional power, Jews who keep kosher will continue abstaining. The deprivation preserves culinary culture, validates Jewish identity, and honors the integrity of ancient laws. Observing kashrut requires sacrifice – giving up shellfish is just one instance. But affirming their connection to thousands of years of heritage makes the loss worthwhile for those who choose a kosher lifestyle.
Kosher Seafood Rules: What Does Kosher Mean?
When we refer to food as kosher, it means it conforms to the Jewish dietary law “Kashrut. ” The dietary regulations of Kashrut apply to food that comes from living creatures.
The Kosher dietary regulations restrict the consumption of certain types of fish, mammals, and birds. Eating the flesh of any creature not meeting the dietary law criteria is forbidden.
The laws about food say that foods that don’t have meat or dairy are called pareve and are considered kosher. Pareve kosher foods remain kosher if not mixed or processed with equipment used for meat or dairy products.
The pareve category of kosher foods includes the following:
- Fish
- Eggs from kosher birds
- Produce
- Grains
- Plants
However, regarding food manufacturing, there are many complexities to kosher certifications. Seafood and fish must be obtained and handled with kosher methods.
Unfortunately, many providers falsely market their products to customers observing kosher laws. So, when you order from KnowSeafood, you can be sure that the kosher fish delivery box you get will follow the rules of kashrut.
The Jewish dietary laws regarding seafood and fish state the following kosher rules.
Even though fish is kosher, there are some important rules about seafood. So, why is seafood not kosher?
Sea creatures without fins or scales are not kosher, even if they are scientifically called fish or look like fish. This means that sea creatures, like whales, sharks, shellfish, prawns, crabs, lobster, octopus, and shrimp, are prohibited.
What Seafood is Kosher?
It is only kosher to eat fish that comes from an animal with scales and fins, like mackerel, halibut, tuna, or salmon. Having scales and fins is what makes a fish kosher. Still, some fish have scales that are not kosher, such as marlin, sailfish, paddlefish, sand lance, and sculpins.
Shrimp and other shellfish do not have fins or scales; therefore, they cannot be kosher.
Eggs from kosher fish or poultry are acceptable if there are no signs of blood present. Kosher rules say that only certain animals and cuts of meat that are killed and processed in a certain way can be used.
Why shrimp is not kosher?
What fish is kosher?
Scallops, oysters, shrimp, lobster, calamari… the list goes. Reminder: Only fish which have scales and fins are kosher. 2. Butter on everything and anything
Are shellfish kosher?
We can now get back to the question about shellfish. As we explained, the simple reason they aren’t kosher is because they do not have fins and scales. According to others, however, even if they were to have fins and scales, shellfish would still not be considered kosher, as they don’t necessarily have the halachic definition of “fish.”
Is a fish with scales kosher?
According to the Talmud, 2 any fish that has scales also has fins. Thus, if one knows that a particular fish has scales, it is considered a kosher fish. 3 As with the other laws of kosher, the Torah doesn’t give a reason as to why only a fish with these signs is considered kosher. These laws are considered a chok (a decree beyond comprehension). 4
How do you know if a fish is kosher?
The Torah gives two signs that determine if a fish is kosher —fins and scales. 1 In order for a fish to be kosher, it must have both of these signs. According to the Talmud, 2 any fish that has scales also has fins. Thus, if one knows that a particular fish has scales, it is considered a kosher fish. 3