How do Orthodox Jews kosher fish?

1. Fins and Scales:

* The fish must have both fins and scales. This is the primary requirement for a fish to be kosher.

* Fish like tuna, salmon, and cod are kosher because they have both fins and scales.

* Fish like shellfish, eels, and catfish are not kosher because they lack fins or scales.

2. Shechita (Ritual Slaughter):

* Even though fish don't require shechita, it's important to ensure the fish was slaughtered according to kosher standards.

* This means the fish must be killed humanely, avoiding unnecessary suffering.

3. Separation from Non-Kosher Food:

* Kosher fish should be prepared and stored separately from non-kosher foods.

* This prevents the fish from coming into contact with any non-kosher ingredients.

4. Specific Fish Types:

* While most fish with fins and scales are considered kosher, there are a few specific types of fish that are generally avoided, even though they technically meet the requirements.

* For example, some Orthodox Jews avoid eating certain types of shark or ray fish, as they are considered scavengers.

5. Kosher Certification:

* When purchasing fish, it's a good idea to look for a kosher certification symbol from a recognized organization.

* This ensures that the fish was caught, handled, and slaughtered according to kosher laws.

Note: There can be some variations in practice among different Orthodox Jewish communities. It's always best to consult with a rabbi or a trusted authority on kosher laws for specific guidance.