8

Does fresh fish from a supermarket or fish market require a hechsher? I would be tempted to believe that a fish known to be of a kosher variety would not need certification since there is no shechita or cooking involved. Is this correct?

As a follow-up: What about packaged fish? What if the fish is cut?

  • There is an issue that we do not rely that fish flesh that we see on the shelf is from a Kosher fish, even if we believe it is and the store labels it as such (like salmon). I believe this was discussed somewhere on this site, but I don't know where. If you can see the fins and scales, though, you are ok in principle, so long as you clean it properly (Kelipah, for example). – Seth J Aug 3 '12 at 15:57
  • @SethJ What if it's cut? – Daniel Aug 3 '12 at 16:12
  • @doubleAA Thanks! I tried searching the OU website, but I couldn't find anything. – Daniel Aug 3 '12 at 16:48
  • @SethJ IIRC, salmon is actually the exception. (and the OU link confirms: "and we still endorse the idea of buying skinless salmon") – Charles Koppelman Aug 3 '12 at 18:19
4

IIRC, I heard from R. Nota Greenblatt, that if one can successfully identify the fish as a kosher species, it is permitted.

If it has been cut with a knife that be non-kosher, then the area of the cut should be washed out.

Similarly, KosherQuest (operated by R. E. Eidlitz) here states that fresh fish with fins and scales needs no hechsher.

2

If the fish is labeled as a kosher species, even if it's cut, it is permitted per Rabbi Yitzchak Abadi if you wash the fish. Even if your kosher fish is next to shrimp or other unkosher species, it is still permitted.

Source: http://kashrut.org/forum/viewpost.asp?mid=3996&highlight=shrimp

  • Rav Abadi is very, very lenient on kashrus; way more than the mainstream. YMMV – SAH Mar 17 '17 at 2:26
  • @SAH My experience is that he generally follows classical Jewish sources. most authorities are very very stringent on kashrut. Regardless, I am not sure why your previous comment is relevant. – mevaqesh Mar 17 '17 at 2:30

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