Rabbi Chaim Goldberg is the OU’s resident expert on everything that comes out of the water. Having traveled to fish factories on five different continents, Rabbi Goldberg joins us to discuss exactly what it takes to ensure the fish on your plate is 100% kosher.

In this episode, we cover:

* *The Supermarket Salmon Dilemma:* The crucial difference between buying vacuum-packed raw salmon from big box stores versus local retail fish counters.
* *Skinless Fish & Species Substitution:* The halachic requirement of identifying fish by fins and scales and why you simply cannot trust the label on the box.
* *The Herring Scale Mystery:* A fascinating story from the factory floor about why some herring appear perfectly smooth out of the water, and how their lost scales end up in the cosmetics industry.
* *Halacha & Consumer Questions:* A rapid-fire breakdown of everyday consumer dilemmas such as summer grilling, clearing your palate between fish and meat, and what bracha you make on sushi.

00:00 – 01:30 Intro
01:30 – 7:20 Buying Salmon from Non-Kosher Stores
7:20 – 10:28 Cleaning Fish
10:28 – 13:28 Non-Kosher Environments
13:28 – 18:11 Coming to the OU
18:11 – 20:52 Checking a Fish
20:52 – 24:00 Tilapia
24:00 – 25:40 Government Rules
25:40 – 28:26 Scaleless Fish
28:26 – 29:27 Traveling the World
29:27 -37:19 Fish Factories
37:19 – 43:00 Meat and Fish
43:00 – 44:10 Dairy and Fish
44:10 -45:30 Worms in Fish
45:30 – 47:00 Baby Salmon
47:00 – 47:49 The Bracha for Sushi
47:49 – 49:24 Eating Fish after Meat
49:24 – 50:55 Cooking Fish and Meat Together