Kosher Fish: Is It Kosher?

A fish is kosher under Jewish dietary law if it has both fins and scales (Leviticus 11:9–12). If either is missing, the fish is not kosher. The scales must be the removable type that can be peeled off without tearing the skin.

Yes. All species of salmon have fins and removable scales and are kosher.

Yes. All tuna species — albacore, bluefin, yellowfin, skipjack, bigeye — are kosher.

No. Shrimp, lobster, crab, oysters, clams, scallops, mussels, squid, octopus, and every other shellfish lack fins and scales and are not kosher under any mainstream authority.

No. Catfish have no scales, which disqualifies them under the requirement that a kosher fish have both fins and scales.

According to the Orthodox Union, Chabad, and most Orthodox authorities, no — adult swordfish lose the scales they had as juveniles. A minority of Conservative authorities disagree.

No. Sturgeon have ganoid scales that do not meet the halachic definition of removable scales. True caviar — sturgeon roe — is also not kosher. Salmon or whitefish roe, properly certified, can be kosher.

Whole raw fish with clearly visible scales does not need certification. Processed fish — canned, smoked, filleted without skin, or formed products like imitation crab — requires a reliable hechsher to confirm only kosher species were used and that shared equipment hasn't introduced non-kosher residue.

No. Jewish custom, codified in the Shulchan Aruch, prohibits cooking or eating fish and meat together. They should be consumed in separate courses, with the mouth rinsed or bread eaten between.