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Macro fish fins and scales11/24/2023 Fish can be "minimally processed" or "heavily processed" from a packer/ distributor/ fisherman, and then left (the cleaned, large slabs/ fillets) to be further processed and/or divided according to the retailors' individual prefrences.įinally, one last point. YSG originally posted, doesn't translate to having unprocessed, scales-attached-to-the-skin fish pieces/ fillets. So buying fish "directly fom the packer," as Dr. (Compare this to poultry: you often buy chicken with its skin on, but, thank Heavens, it has been plucked of its feathers (hopefully) and washed/ scrubbed down.) They don't have the silver and black shiny (reflective) look that the scales give the fish when completely intact. Many pieces of salmon are sold with their skin on (for looks or taste to keep the flavor locked in when seared/ grilled etc.) but the skins are smooth and clean = appetizing. In other words: just because the skin is on, doesn't mean the scales are STILL attached. (I've done work at a fish wholesale place and am aware of the way - in certain places - the fish is processed, and the general setup /layout of a medium scale fish production place.) One can assume that the mashgiach made sure to check the large cases of boxes storing the dozens of fish before he gave his approval to allow these fish to be cleaned, packed and sealed. The spine was probably discarded, bones picked out etc.) ![]() (Did they buy it whole with the head, tail and and the pieces attached to the fins still intact? I doubt it. YSG never said the fish, coming from the packer, came in before it was gutted, cleaned and turned into a nice piece of fillet (with the skin on.) ![]() was SCALED! "We picked up some halibut for Pesach directly from the packer." Dr. YSG couldn't find scales may very well be because the fish, after having been checked for kaskeses (scales) by a knowledgable, torah observant expert drumroll please. They are experts in fish production AND all the relevant Halachic sources AND clearly have excellent systems in place to ensure ONLY kosher fish is being processed and then packed with their seal. YSG initially posted, which makes irrelevant all the nice, scholarly responses, complete with sources, to this post.įirst of all: "The box clearly was sealed with the O-K." Great. I would like to point out something seemingly obvious to me based on the info Dr. ![]() It answers succintly how to check for scales. Printed with permission of the OU and originally appeared in "Daf HaKashrus". HOW TO CHECK A FISH TO DETERMINE KOSHER STATUS:īy: Rabbi Chaim Goldberg - OU Rabbinic Coordinator: Fish Industry
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