Are you a fan of Caribbean cuisine? Do you love the taste of saltfish in your favorite dishes?
As a kosher eater, you may be wondering if saltfish is a viable option for your diet. With conflicting information and confusing common names for fish, it can be difficult to determine if saltfish is truly kosher.
In this article, we’ll dive into the world of kosher fish and explore whether or not saltfish meets the criteria.
So sit back, relax, and let’s explore the question: Is salt fish kosher?
Is Salt Fish Kosher?
The answer to this question is not a simple yes or no. The only criterion for fish to be considered kosher is that it have both fins and scales. However, the definition of fins and scales must be as designated by Jewish law, and not everything commonly called a “scale” meets the Torah’s criteria.
While saltfish is a popular ingredient in Caribbean cuisine, it is important to note that not all types of fish are considered kosher. Non-kosher fish include swordfish, shark, eel, octopus, and skate, as well as all shellfish, clams, crabs, lobster, oyster and shrimp.
So what type of fish is saltfish? The truth is that the common names used for fish are not always accurate. The Latin names of fish are much more precise, but only useful for those who understand Latin.
It is important to purchase saltfish from a merchant familiar with kosher fish types. When buying fish, either buy it whole so that you can see the fins and scales or if the fish is sliced, filleted, or ground, buy only from a fish store that sells kosher fish exclusively. This will ensure that knives or other utensils are used only on kosher fish and that no other mix-up can occur.
Packaged and canned fish such as tuna and sardines need reliable kosher certification. Smoked fish must also have certification to ensure that it was smoked only with other kosher fish and that all other kosher criteria have been met.
Understanding Kosher Fish
Understanding what makes a fish kosher can be a bit confusing. The biblical injunction states that only fish with fins and scales are considered kosher. However, later commentaries elaborated on this by noting that the fins and scales must be able to be removed without tearing the fish’s skin.
It is important to keep in mind that fish often have multiple names and can be labeled improperly, whether deliberately or by accident. Fish that are otherwise kosher are often caught and processed together with non-kosher fish, which means there may be some cross-contamination. For these reasons, it is essential to purchase fish from a merchant familiar with kosher fish types.
When buying fish, it is best to either buy it whole so that you can see the fins and scales or if the fish is sliced, filleted, or ground, buy only from a fish store that sells kosher fish exclusively. This ensures that knives or other utensils are used only on kosher fish and that no other mix-up can occur.
It is also important to note that the definition of fins and scales must be as designated by Jewish law. Not everything commonly called a “scale” meets the Torah’s criteria. Therefore, it is best to buy fish from a merchant familiar with kosher fish types.
Packaged and canned fish such as tuna and sardines need reliable kosher certification. Smoked fish must also have certification to ensure that it was smoked only with other kosher fish and that all other kosher criteria have been met.
What Is Saltfish?
Saltfish, also known as bacalao, bacalhau, baccalà or dried fish, is a type of fish that has been preserved for longer storage by salt-curing and drying until all the moisture has been extracted. Fresh, meaty white fish, typically cod, is used for saltfish, but other common fish that are salt-cured and dried include pollack, snapper, and shark. The name “salt cod” has become a generic term and is used to describe the dried fish even if it is not codfish.
The salting process is for preservation reasons and dates back to the early days when it was loaded on ships and needed to last. The salt ‘cures’ the fish and dries it out, extracting every last bit of moisture. To prepare saltfish for cooking, it needs to be rehydrated and most of the salt removed through a process of overnight soaking in hot water and subsequent boiling. The aim is to leave enough salt for flavor but not so much that it’s inedible.
While saltfish is high in protein and low in fat, it is also very high in sodium due to the processing. Nutrition professionals recommend that persons with high blood pressure, kidney and heart disease avoid or limit the use of saltfish because of its high sodium content. Soaking saltfish prior to cooking does not necessarily reduce the sodium content significantly. It is important to note that not all types of fish are considered kosher, so when purchasing saltfish, it is essential to buy from a merchant familiar with kosher fish types or from a fish store that sells kosher fish exclusively.
The Common Names Of Saltfish
Saltfish is a term used to describe fresh, meaty white fish that has been preserved for longer storage by salt-curing and drying until all the moisture has been extracted. While the name “salt cod” has become somewhat of a generic term and is often used to describe the dried fish even if it is not codfish, other common fish that are salt-cured and dried include pollack, snapper, and shark.
In the Caribbean, saltfish is also known as bacalao, bacalhau, baccalà or dried fish. In Norway, it is called klippfisk, which literally translates to “cliff-fish.” In some countries, it is also referred to as salt dolly. The local name for salted fish may differ, but many countries that share a coast with the Atlantic Ocean have a long culinary connection with saltfish.
It is important to note that the common names used for fish are not always accurate. The Latin names of fish are much more precise, but only useful for those who understand Latin. When purchasing saltfish, it is best to buy from a merchant familiar with kosher fish types to ensure that it meets the criteria for being considered kosher.
The Kosher Status Of Saltfish
Saltfish is a popular ingredient in many Caribbean dishes, but its kosher status can be unclear. The key factor in determining whether a fish is kosher is whether it has both fins and scales. However, not all fish that are commonly referred to as “saltfish” meet this criteria.
It is important to note that non-kosher fish include swordfish, shark, eel, octopus, and skate, as well as all shellfish, clams, crabs, lobster, oyster and shrimp. Therefore, it is crucial to purchase saltfish from a merchant familiar with kosher fish types.
When buying fish, it is recommended to buy it whole so that you can see the fins and scales or if the fish is sliced, filleted, or ground, buy only from a fish store that sells kosher fish exclusively. This will ensure that knives or other utensils are used only on kosher fish and that no other mix-up can occur.
It is also important to note that packaged and canned fish such as tuna and sardines need reliable kosher certification. Smoked fish must also have certification to ensure that it was smoked only with other kosher fish and that all other kosher criteria have been met.
Preparing Saltfish For A Kosher Meal
Once you have purchased kosher saltfish, it is important to properly prepare it for a kosher meal. The first step is to soak the saltfish in several changes of fresh water to leech out the excess salt. This process can take anywhere from a few hours to a full day, depending on the thickness of the fish.
After soaking, the fish must be boiled in salted water until it is fully cooked. This will ensure that any remaining salt is removed and that the fish is safe to eat.
Once the fish is cooked, it can be used in a variety of dishes, including the traditional Jamaican dish of Ackee and Saltfish. To prepare this dish, simply add the cooked saltfish to sautéed onions, green peppers, garlic, and thyme. Then add in canned or freshly boiled ackee and stir gently until heated through.
To ensure that your kosher meal is fully compliant with Jewish dietary laws, be sure to use only kosher-certified ingredients and utensils throughout the preparation process. With proper care and attention, you can enjoy delicious saltfish dishes that are both flavorful and kosher.
Delicious Kosher Saltfish Recipes To Try At Home
If you’re looking to try out some delicious kosher saltfish recipes at home, we’ve got you covered. Here are a few tasty options to try:
1. Saltfish Fritters: Mix together flaked saltfish, flour, baking powder, chopped onion, and scallions. Add in beaten eggs and water to form a batter. Drop spoonfuls of the batter into hot oil and fry until golden brown.
2. Saltfish and Ackee: Sauté diced onions, peppers, and garlic in oil until softened. Add in flaked saltfish and diced tomatoes and cook until heated through. Stir in canned ackee and cook for a few more minutes.
3. Saltfish Salad: Combine flaked saltfish with diced tomatoes, cucumbers, red onion, and fresh herbs like parsley and cilantro. Dress with a mixture of olive oil, lemon juice, and salt and pepper to taste.
4. Saltfish Stew: Sauté diced onions and garlic in oil until softened. Add in diced potatoes, carrots, and bell peppers and cook until slightly tender. Stir in flaked saltfish and canned coconut milk and simmer until the vegetables are fully cooked.
These recipes are all simple to make and packed with flavor. They’re a great way to try out saltfish if you’ve never had it before, or to enjoy it in new ways if you’re already a fan. Just remember to always choose kosher-certified fish to ensure that your dishes are truly kosher.
