Frequently Asked Questions
Plain-language answers. For specific rulings, always consult your rabbi.
What makes a fish 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.
Are shellfish kosher?
No. Shrimp, lobster, crab, oysters, clams, scallops, and all other shellfish lack fins and scales, so they are not kosher.
Is salmon kosher?
Yes, salmon is kosher. All species in the Salmonidae family have fins and removable scales.
Is tuna kosher?
Yes, tuna is kosher. All species including albacore, bluefin, yellowfin, and skipjack have fins and scales.
Is swordfish kosher?
This is debated among rabbinic authorities. Swordfish lose their scales as they mature, which has led some authorities to rule it non-kosher while others accept it. When in doubt, consult your rabbi.
Is catfish kosher?
No. Catfish have no scales, so they are not kosher.
What about sturgeon and caviar?
Sturgeon have ganoid scales rather than cycloid or ctenoid scales; most Orthodox authorities rule sturgeon and its roe (caviar) not kosher because the scales don't meet the halachic definition.
Does fish need kosher certification?
Whole raw fish generally doesn't require certification if you can visually confirm fins and scales. Processed fish — canned, smoked, ground, or filleted without skin — typically does require a reliable kashrut certification to confirm only kosher species were used.
Can fish and meat be eaten together?
No. Jewish custom, following 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.
Where does this site get its rulings?
We cross-reference authoritative sources including the Orthodox Union (oukosher.org), Chabad.org, and Aish HaTorah, plus species data and imagery from Wikipedia and Wikimedia Commons.