Important Fish Kashruth Alert from Star-K

Recently there has been much discussion about the fish worms called Anisakis. These worms/parasites have been found in certain species of fish. Some Gedolei Eretz Yisroel have ruled that these worms are halachically prohibited and, therefore, those species of fish must be inspected prior to use. Since we at Star-K strive to have our kosher certified products accepted by all kosher consumers, Rabbi Moshe Heinemann has instructed Star-K establishments and mashgichim that only the non-problematic fish be used. Until we issue policies and procedures for inspections (as we have for vegetables and fruit) the problematic species of fish - fresh, frozen or canned - will not be used, even with kosher certification (unless prior approval is given by Star-K.)

Rabbi Heinemann recommends that consumers follow the same policy. Therefore, only non-problematic fish should be used until guidelines for inspection are issued. As with all halachic issues, people should follow the guidance of their personal Rav.

Updates will be posted on this site.

Policy

The following lists are based on research by Rabbi Gershon Bess. Note: Please READ CAREFULLY since there are some species of fish that appear on both lists. Their acceptability or non-acceptability depends on where they originate. We have no information about fish not included on this list.

Until further notice, only the variety of fish found on the following list may be used without any need for inspection:

• Carp
• Flounder - Only Fluke, Georgia Banks, Channel
• Gefilte Fish
• Herring fillet
• Lox - Farm Raised [if wild, would state "wild”]
• Minced Fish Sticks
• Pike
• Pollock - Atlantic
• Red Snapper - Eastern or Atlantic only
• Salmon - Farm Raised (e.g. Atlantic, Norwegian, Chilean, New Zealand, British Columbia )
• Sardines - from Morocco, Philippines, Portugal
• Sea Bass – Striped Bass, Grouper (Mexican), Blue Nose (New Zealand)
• Tilapia
• Trout
• Tuna
• Whitefish - Michigan-Lake Superior
• Whiting

Until we issue policies and procedures for inspections (as we have for vegetables and fruit) the following species of fish (fresh, frozen or canned) should NOT be used (even with kosher certification):

• Butterfish
• Cod - Scrod, Hake
• Flounder - Yellow Tail, Wild Dabs, Black Backs, Turbot, Yellow Fin Sole
• Halibut
• Pollack – Alaskan – Fillet fish sticks or patties
• Red Perch
• Red Snapper - Pacific
• Sable a.k.a Black Cod - including Smoked
• Salmon, Wild - Fresh/Frozen/Canned – All types
• Sardines – Norway, Scotland
• Sole
• Yellow Fin Sole