Terefah

n181. It is forbidden to eat a "Terefah" (Shemot 22:30).

Terefah

any food, food product, or utensil that, according to the Jewish dietary laws (Kashrut, q.v.), is not ritually clean or prepared according to law and is thus prohibited as unfit for Jewish use. Terefah is thus the antithesis of kosher (“fit”). The broad connotation of terefah derives from a more specific prohibition against eating meat that has been “torn” by a...

Kashrut

...and birds must be slaughtered according to a ritual that, if violated, makes the meat “unfit” for use. Food ritually unfit, for whatever reason, is called “forbidden” (terefah), the opposite of kosher (“fit,” or “proper”). Because animal blood may not be eaten, meat must undergo a ritual process of presoaking and “salting”...

kosher

...kosher is also used to describe, for instance, such objects as a Torah scroll, water for ritual bathing (mikvah), and the ritual ram's horn (shofar). When applied to food, kosher is the opposite of terefah (“forbidden”); when applied to other things, it is the opposite of pasul (“unfit”).


Zav and Zavah are states of ritual impurity in Judaism arising from abnormal bodily discharges; for men the state is termed zav, and for women it is termed zavah. The Jewish regulations and existence of these states have a biblical basis[1][2], and further specification of these rules exists in the Jewish Oral Law; Orthodox Judaism views the Shulchan Aruch as being particularly authoritative on these matters, and it has extensive discussion about the subject. Normal menstruation is explicitly excluded from the biblical regulations concerning zavah[3], and is treated with separate requirements known as niddah[4]; the ejaculation of semen is also treated as being distinct from zav, and is given requirements known as keri[5].

n183. It is forbidden to eat the “Gid-HaNasheh” (Beresheet 32:33).

Gid haNasheh - The Forbidden Vein

Whether one may not eat it: Pesachim 22a
Whether one may not Benefit from it: Pesachim 22a
Forbidden Vein from a Wild Animal: Pesachim 23b
Eating the Forbidden Vein from a Corpse: Pesachim 47b; Makkot 22a
Whether the vein is permitted for benefit along with the Corpse containing it: Pesachim 23b
Whether Veins are considered to be Meat and contribute taste, or not: Pesachim 22a, 23b
Whether there is an extra prohibition against the Forbidden Vein from a Forbidden Species: Pesachim 22a
Lashes for eating this: Makkot 21b
Liability for cooking and eating gid hanasheh [sciatic neurovascular bundle] in milk on Yom Tov: Beitzah 12a-b

Can Non-Kosher Animals be used Kosherly?

Article was send to my egroup, Rabbi Yehudah share interest question for us to think about.

Can Non-Kosher Animals be used Kosherly?
By Rabbi Yehudah ben Shomeyr

I recently had a most thought provoking question by an online friend of mine that I have thought about briefly, but I honestly never really considered… and I'm a Rabbi! Now my answer will be strictly held to the Scriptures for I'm sure there is some Talmudic technicalities and such pertaining to this subject.

So can Jews were pearl necklaces that come from the unclean oyster? 

Well can the Gates to the New Jerusalem be made of pearl (Rev. 21:21)?

Interestingly enough the techellet (blue dye) we wear on our tzitzit comes from a recently rediscovered sea snail, and might I remind you that Eliyahu the Navi (Prophet) of G-d was feed my unclean ravens (I Kings 17:4)? The Patriarchs and other Biblical persons road camels, donkeys and horses all unclean animals and to ride them require touching.

I will say that a Jewish Tradition concerning the World to Come, that we will be permitted to eat what was considered unclean in this current world.

So, can we use violin bows that use horse hair? I don't know ask the Jewish violinist Yitzhak Pearlman. Is there such a thing as "kosher glue"? Can we touch pigskin footballs or use boar hair brushes, etc.? To my understanding we may not touch a carcass of a dead animal, (Lev. 17:15-16, Lev.5:2, Lev. 11:8), but again this is dealing with the consumption of such meat. I see now prohibition of slaughtering an unclean animal to use for practical or esthetic purposes.

Granted a Kohen (Priest) and one who has taken a Nazarite vow is held to a higher standard and is prohibited from touching any unclean animal or things (Lev.22, Num. 6).

Let us remember the state of uncleanness is not a sin Yeshua Messiah was unclean much of the time by the places he went (sick people's house, grave yards where demon possessed people lived, etc.) and the people he was around. It's an unavoidable fact of life, with the wars and Native peoples who lived in our lands, how do we know if the ground we walk on contains a dead body?
 
The state of "uncleanness" is mostly in regards not being allowed to coming to the Temple, Tabernacle, or handling Holy Objects and in our day is solved by a simple Mikvah (Baptism) and will be unclean until evening.

Shalom,
--Rabbi Yehudah

NTUC Fair price Name of Vegetables

Can you guess the above veg and fruit what are the names?

NTUC Fair price names of vegetables

I have problem naming the vegetables, I did a list naming vegetable know how they look like.

white Raddish (Bai luo Bok),
Bringal (purple colour) short bringal pale purple colour- Kio
Thai aloe vera (big leaf), Brocolli from China,
Bitter gourd large, cucumber, chinese leek are short,
Kai lan large stem no leaf,
indonesia celery; "snake mealow"
winter melon slice packed; china kai lan packet,
China shanghai green packet; Luffa (loofah cylinder)
China Chye Sim - short stem packed
Indonesia chye sim long stem large leaf; Baby kai lan very short;
Australia baby carrot - orange colour (for western steak meal)
Purple Cabbage slice half packed;
French bean (shi ji tou)
US celery - long
Caulifower (white colour) bai chai hua
Australia Carrot (orange colour long side)- Hong luo Bok
baby size spinach - stem very thin n short with roots
China round cabbage - light leaf greenish colour (leaf easy soft tender)
China Wong Bok (long cabbage)
Beijing cabbage - Ko leh chai
US iceberg Lettuce (Sheng Chai)
FP Leaf mustard (Kai choy) - have a bitter slight spice taste, cook with fish ball. Karmel sweetie grapefruit

Root vegetable
Sweet potato; Japanese sweet potato; Local sweet potato; Russet potato; Brastagi granola potato; old ginger, Austraial sweet potato baby green,
Green Burdock (long root stick)
lotus root - no soil wrapping
large spring onion
long string cluster clove white skin wrapping garlic
Japanese green pumpkin small side, orange in size

NTUC Fair price scale and fin fish Name list

NTUC Fair price SCALE AND FIN FISHE NAMES list

Silver Trevally; Red snapper, Black Pomfret, Greasy Groupers, Yellow -Tail fursilier, Japanese seabass, Tilapa (reddish white) Kembong fish, Black spot thread fin fish, Song fish head (plastic wraping), selar (plastic wrapping)

Fish fillet or steak plastic wrapping

Song fish head (fresh water fish), Norway Salmon fish fillet, smelt fish, Kunming fish

Sea Cucumbers are not Kosher marine animal

Why the Sea Cucumbers are considered unclean marine species

Sea cucumbers (Class Holothuroidea) are cylinder-shaped invertebrate animals that live in seas worldwide. They are found in a variety of sea floor habitats, from warm tropical waters to cold deep sea trenches. These nocturnal animals have a life span of about 5 to 10 years.

Anatomy: The body of the sea cucumber is elongated, leathery and muscular; spines are contained with the skin. These echinoderms have no arms, but do have five-part symmetry. Surrounding the mouth are 8 to 30 tentacles (modified tube feet). Five double rows of tube feet (with tiny suction cups) run along the body; they are used for crawling along the sea bed or anchoring to a rock. A sea cucumber breathes by pumping sea water in and out of an internal organ called a respiratory tree. Some sea cucumbers burrow into the sea floor. Sea cucumbers have no brain. The biggest sea cucumber, the tiger's tail sea cucumber (Holothuria thomasi), is about 2 m long - most sea cucumbers are much smaller than this.

Diet: Sea cucumbers eat decaying matter that floats in the water or is in the sand.

Sea cucumbers are generally scavengers, feeding on debris in the benthic layer. Their diet consist of plankton and other organic matter found in the sea. One way they might get a supply of food is to position themselves in a current where they can catch food that flow by with their tentacles when they open. Another way is to sift through the bottom sediments using their tentacles. They can be found in great numbers beneath fish farms.

They have the peculiar adaptation of expelling first sticky threads, perhaps to incapacitate predators, and then their internal organs when startled by a potential predator. These organs can then be regrown.

Sea cucumbers reproduce by releasing sperm and ova into the ocean water. Depending on conditions, one organism can produce thousands of gametes.

Enemies: Sea turtles, crustaceans, many fish, and people eat sea cucumbers. Sea cucumbers can expel most of their internal organs to confuse predators - they later regrows the organs. Some sea cucumbers' bodies contain toxins that can deter attackers.

Sea cucumber is one of the most unique foodstuffs in Chinese community cuisine. It is highly valued for its supposed medicinal properties. The flesh of the animal is "cleaned" in a process that takes several days. Trepang is often purchased dried, and rehydrated before use. The product is used in Chinese stews and braised dishes due to its gelatinous texture but is unappetising on its own. In Japanese cuisine, Konowata is made of cured sea cucumber entrails from which they extract, salt, and cure. It is considered a major delicacy. However as kosher observant this food is out of our food list as it is not kosher although it may seem good.

I saw on TV that the sea cucumber was cut half and throw back to sea, it was said that they can grow back to its normal size again, amazing

[Health] The usefulness of Folic Acid

Folic acid (folate)

Definition:
Folic acid is a water-soluble vitamin in the B-complex group.

Alternative Names:
Vitamin B9; Folate; Diet - folic acid; Pteroylglutamic acid

Function:

Folic acid works along with vitamin B12 and vitamin C to help the body digest and utilize proteins and to synthesize new proteins when they are needed. It is necessary for the production of red blood cells and for the synthesis of DNA (which controls heredity and is used to guide the cell in its daily activities).

Folic acid also helps with tissue growth and cell function. In addition, it helps to increase appetite when needed and stimulates the formation of digestive acids

The Good Vitamin Acid, Folic Acid

Folic acid is one of the vitamin members that makes up the Vitamin B complex. Also known as folacin and folate, this nutrient serves the body in several ways. While important for all age groups, folic acid is especially important for pregnant women. Unfortunately, many people fail to meet the recommended daily allowance, which can have real health consequences, especially for pregnant women.

Folic acid is important from the first milestone of life, beginning at conception. In fact, if a couple is considering getting pregnant, the woman should ensure her folic acid consumption is up to par to the suggested daily intake levels. Many nutritionists recommend that every woman of childbearing age make sufficient folic acid consumption a nutritional priority. Folic acid is vital to the development of the baby from the moment of conception. It can help to prevent sinister birth defects in the brain and spine, called neural tube defects. Spinal Bifida is one of the more well-known of these defects. These types of defects usually occur within the first few weeks of development, which means they happen before the average woman even discovers she is pregnant.

Other age group needs

One important function of folic acid is assisting in the formation of genetic material in each and every cell of the body. Another is the formation of red blood cells essential to transporting oxygen and nutrients throughout the body, as well as tissue growth. Folic acid, according to recent studies, has been associated with such health benefits as protection against Alzheimer's disease, possibly some cancers, and heart diseases. It is also believed to offer a certain degree of protection from strokes.

Deficiencies in folic acid can cause other, less severe health problems. Among them are ulcerations in the mouth, peptic ulcers, inflammation of the tongue, and chronic diarrhea. Folic acid deficiency can also contribute to certain kinds of anemia.

Folic acid is a water soluble nutrient, meaning it evacuates the body with urine, and folic acid stores must be replenished daily. Because of its importance in the reproductive system, it is a good idea to consider taking dietary supplements to ensure that the recommended daily allowance is met.

When picking a dietary supplement, it is important to read and understand the label. This will help ensure you are getting the daily intake levels of the nutrients you're after. For example, a prenatal vitamin will concentrate on different nutrients and levels of intake than a general, all-purpose multivitamin meant to be taken daily.

A lot of what makes up good health is planning and maintaining a routine that ensures the daily consumption of proper nutrients. Folic acid supplements can offer a sure and safe ways of delivering the body's daily requirements of this essential nutrient.


In my own experience, I have given a person age about 50 who had cold palms after taking folic acid, improves blood circulation. I have given to elderly late age 70 help improve in age problem. Doctor did prescript to me folic acid before conception. At pregnancy easy delivery, more breast milk and health babies. Infant and toddler formula milk contain folic acid.

Another stage of very important for child coming to age 12 - 15 years of age is puberty for both male and female. For well form reproductive organ cell. This is an early prevention for infertity later in their adult life.

Where do we get folic acid:

Food Sources:
Beans and legumes
Citrus fruits and juices
Wheat bran and other whole grains
Dark green leafy vegetables
Poultry, pork, shellfish
Liver

Those who do not eat pork or shellfish can eat Beans or legumes, grains stuff. I am not sure if flax seed does help. Problem with some children who does not like to eat vegetables may need to have folic acid supplement. Those taking vegetarian or bean stuff no problem.

Folic acid deficiency may cause poor growth, graying hair, inflammation of the tongue (glossitis), mouth ulcers, peptic ulcer, and diarrhea. It may also lead to certain types of anemias. Toxicity from excessive folic acid intake does not normally occur, as folic acid is water soluble and regularly excreted by the body.

Make your own challah, round or braided.

Recipe: Challah

Make your own challah, round or braided.

By Claudia Roden

Reprinted with permission from The Book of Jewish Food: An Odyssey from Samarkand to New York, published by Knopf.

Makes 4 Loaves

· 2 tablespoons dry yeast

· 2¼ cups (500 ml) lukewarm water

· ½ cup (100g) sugar

· 4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing

· 1 tablespoon salt

· ½ cup (125 ml) vegetable oil

· About 9 ¼ cups (1 1/3 kg) flour

· Poppy or sesame seeds (optional)

Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until it froths.

In a very large bowl, lightly beat the eggs. Then add the salt, sugar, and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands. Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky. Pour a little oil in the bowl and turn the dough, so that it is greased all over. Cover the bowl with plastic wrap and put it in a warm place to rise for 2‑3 hours, or until it has doubled in bulk. Punch the dough down and knead again, then divide into four pieces to make 4 loaves.

To make round challah: Take 1 piece of dough, roll it between your palms, and pull it out into a long fat rope about 18 inches (46 cm) long and 2 inches (5 cm) thick—a little fatter at one end. Take the fatter end and put it in the middle of an oiled baking sheet, then coil the rest of the rope around it like a snail. Continue with the remaining 3 pieces.

To make braided challah with 3 strands: Divide 1 piece of the dough into 3. Roll each piece between your palms and pull into long thin ropes about 18 inches (46 cm) long and 1¼ inches (3 cm) wide. Pinch 1 end of all the strands together and plait them: bring the rope on the right over the middle one, then bring the one on the left over it and continue to the end. Pinch the ends together and tuck them under the loaf. You may find it, easier to begin plaiting in the middle of the 3 strands and plait towards the 2 ends. Continue with the remaining 3 pieces.

Place the 4 loaves on well‑oiled baking sheets, leaving plenty of room for them to expand, then leave to rise for 1 hour, or until doubled in bulk. Now brush gently with the beaten egg yolks or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the seeds stick better if the white is there too). Bake in a preheated 350° F (180°C) oven for 30‑40 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms.

Variations for Sweet Challahs:

• Add ½ cup (125 ml) honey to the beaten eggs.
• Add ¾ cup (100 g) raisins and knead them into the dough after it has risen and been punched down.

Copyright 1996 by Claudia Roden. Claudia Roden is one of England’s leading food writers; her New Book of Middle Eastern Food is now regarded as a classic work. The Book of Jewish Food won both the André Simon and Glenfiddich Awards.

Grilled Asian Beef Steak And Summer Squash

Try this at home cooking

Grilled Asian Beef Steak And Summer Squash
Contributed by Eileen Goltz

Ingredients 1 teaspoon vegetable oil 1 beef skirt steak (about 1-1/2 pounds) 3 medium zucchini or yellow summer squash, cut lengthwise in half Salt and pepper Marinade: 1/4 cup soy sauce 1/4 cup finely chopped green onions 2 tablespoons water 2 tablespoons packed brown sugar 1-1/2 tablespoons dark sesame oil 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 1/4 teaspoon pepper

Instructions

Combine the marinade ingredients in small bowl. Remove and reserve 1/4 cup. Place the skirt steak and remaining marinade in resealable plastic bag and close it. Turn the bag to coat the meat. Marinate in refrigerator 6 hours to 12 hours, turning occasionally. When ready to cook remove the steak from marinade and discard the marinade. Brush the squash lightly with oil; sprinkle with salt and pepper, as desired. Place steak and squash on grid over medium heat. Grill steak, uncovered, 10 to 13 minutes for medium rare to medium doneness, turning occasionally. Grill squash 15 minutes or until tender, turning occasionally. Place reserved marinade in small saucepan; heat until hot. Carve steak across the grain into thin slices; spoon hot reserved marinade over beef. Serve with squash.

Serving Size

Makes 6 Servings

Related Recipes

• Stir-Fried Nectarines (pareve) • Asian Nectarine Slaw (pareve) • Nectarine-Pecan Cookie Tarts (Dairy) • Nectarine Upside Down Cake (dairy or pareve) • Nectarine And Blueberry Buckle (pareve or dairy)

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .

Why do believer observe the Kosher?

Why do believer observe the Kosher?

Keep Kosher because we want to be healthy fit while we were still in the earthy service for the Lord. It is not the means to get right with God. Only through putting the trust in the redemption blood of Yeshua Ha Moshiach (Jesus) and the indwelling of Ruach Ha Kodesh, walking a life obedience to His Word that is a person is true spiritual Kosher. True Spiritual Kosher is in the heart and it is one that is born again, non carnal, regenerating of spiritual dead soul back to life that is eternal.


We keep kosher because It is a testimony or role model to the unbelieving world, that God is our creator of Universe, He knows best what is good for human. Our way we walk as believer is also vital important than keeping Kosher. God wants His people to be distinctive from what is clean and what is profane. It also is the welfare of God for all mankind to eat healthy. There are many religious also practice eating clean food that does not make a person get to Heaven. In Keeping kosher a believer can realise that most of the food are also a symbolic of undesirable characteristic of man's lifestyle that is not pleasing to God that we have keep out.

some information about Renin, Pepsi and Coca cola

I have posted this article on Messianic Torah Truth Seeker egroup, I decided to repost here as it is useful guide.
RENNET INFORMATION

Rennet is a substance used to coagulate milk, causing it to separate into solids (curds) and liquid (whey). The active enzyme in rennet is called rennin or chymosin (EC 3.4.23.4). The chief use of rennet is in the making of cheese and junket. The enzyme reacts with κ-casein on the surface of the casein micelle particles in the milk. This in the presence of calcium ions causes the coagulation of the casein micelles to form a curd. Commercially, rennet is sold in liquid, powder, and tablet forms.

Rennin reacts specifically with κ-casein, cleaving the protein between the amino acids phenylalanine(105) and methionine (106), producing two fragments. The soluble fragment (residues 106-169) which becomes part of the whey is known as glyco macro peptide and contains the glycosylation sites for κ-casein. The other component (residues 1-105) is insoluble.

The most common source of rennet is the abomasum (fourth stomach) of slaughtered, milk-fed new-born cow calves or other young ruminants such as camels or goats. Traditionally rennet was prepared by washing and salting the stomachs of animals shortly after slaughter. The rennet was then hung up and dried until needed.

BE SAFE GET KOSHER PRODUCT NON KOSHER CHEESE HIGHER CHANCE OF MILK MIX WITH MEAT

PEPSI INFORMATION

Pepsin is a digestive protease (EC 3.4.23.1) released by the chief cells in the stomach that functions to degrade food proteins into peptides.

According to American Heritage Dictionary, pepsin derives from the Greek word pepsis, meaning digestion (peptein: to digest).

Pepsin was discovered by Theodor Schwann in 1836. It was the first animal enzyme to be discovered.

Pepsin are expressed as a pro-form zymogen, pepsinogen, whose primary structure has an additional 44 amino acids.

In the stomach, chief cells release pepsinogen. This zymogen is activated by hydrochloric acid (HCl), which is released from parietal cells in the stomach lining. The hormone gastrin and the vagus nerve trigger the release of both pepsinogen and HCl from the stomach lining when food is ingested. HCl creates an acidic environment which allows pepsinogen to unfold and cleave itself in an autocatalytic fashion, thereby generating pepsin (the active form). Pepsin may then cleave the dietary proteins into smaller peptides. These peptides may be further digested by other proteases and eventually absorbed by the body.

Pepsin is stored as pepsinogen so it will only be released when needed, and does not digest the body's own proteins in the stomach's lining.

COCA-COLA INGREDIENT FORMULA

The Coca-Cola formula is The Coca-Cola Company's secret recipe for Coca-Cola. As a publicity marketing strategy started by Robert W. Woodruff, the company presents the formula as one of the most closely held trade secrets in modern business that only a few employees know or have access to. Experienced perfumers and food scientists - today aided by modern analytical methods - can easily identify the composition of food products.

Published accounts say it contains or once contained sugar, caramel, caffeine, phosphoric acid, coca leaf and kola nut extract, lime extract, flavoring mixture, vanilla and glycerin. Merchandise 7X is the "secret ingredient" in Coca-Cola and has remained a secret since its invention in 1886. The description of the ingredient is kept in a security vault in a bank in Atlanta, Georgia. Alleged syrup recipes vary greatly, and Coca-Cola reluctantly admits the formula has changed over the decades. The formula was changed in 1935 with the help of Rabbi Tobias Geffen of Atlanta to allow it to be certified kosher.

In a much-publicized corporate disaster, Coca-Cola introduced New Coke in 1985. After public outcry, the recipe was restored to the original formula.

Recipes for other soft drinks and products—Pepsi-Cola, KFC chicken and McDonald's special sauce—are also closely-guarded trade secrets, but the Coke formula certainly attracts the most attention.

Recipe 1

This recipe is attributed to a sheet of paper found in an old formulary book owned by Coca-Cola inventor, John S. Pemberton, just before his death (U.S. measures):

• Ingredients:
  • 1 oz caffeine citrate
  • 3 oz citric acid
  • 1 fl oz extract vanilla
  • 1 qt lime juice
  • 2½ oz flavoring
  • 30 lb (14 kg) sugar
  • 4 fl oz fluid extract of coca (decocainized flavor essence of the coca leaf)
  • 2½ gal water
  • Caramel sufficient
• Flavoring:
  • 80 Oil orange
  • 40 Oil cinnamon
  • 120 Oil lemon
  • 20 Oil coriander
  • 40 Oil nutmeg
  • 40 Oil neroli
  • 1 qt alcohol
• Directions:
  • "Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool. Let stand for 24 hours."

This recipe does not specify when sugar, coca, caramel or the rest of the water are added.

Source: Mark Pendergrast. For God, Country, and Coca-Cola: The Definitive History of the Great American Soft Drink and the Company That Makes It. New York: Basic Books, 2000. ISBN 0465054684.

[edit]

Recipe 2

This recipe is attributed to pharmacist John Reed.

• 30 pounds (14 kg) of sugar
• 2 US gallons of water
• 1 quart of lime juice
• 4 ounces of citrate of caffeine
• 2 US fluid ounces of citric acid
• 1 ounce of extract of vanilla
• 6 drams (3/4 US fluid ounce) of fluid extract of cola

[edit]

Recipe 3

This recipe is from Food Flavorings: Composition, Manufacture and Use (2nd Ed.) 1968 by Joseph Merory (AVI Publishing Company, Inc., Westport, CT). Makes one U.S. gallon (3.8 L) of syrup. Yield (used to flavor carbonated water at 1 fl oz per bottle): 128 bottles, 6.5 fl oz (192 ml).

• Mix 2,400 grams of sugar with just enough water to dissolve (high-fructose corn syrup may be substituted for half the sugar).
• Add 37 grams of caramel, 3.1 grams of caffeine, and 11 grams of phosphoric acid .
• Extract the cocaine from 1.1 grams of coca leaf (Truxillo growth of coca preferred) with toluol;dry the cocaine extract.
• Soak the coca leaves and kola nuts (both finely powdered; 0.37 gram of kola nuts) in 22 grams of 20 percent alcohol.
• California white wine fortified to 20 percent strength was used as the soaking solution circa 1909, but Coca-Cola may have switched to a simple water/alcohol mixture.
• After soaking, discard the coca and kola and add the liquid to the syrup.
• Add 30 grams of lime juice (a former ingredient, evidently, that Coca-Cola now denies) or a substitute such as a water solution of citric acid and sodium citrate at lime-juice strength.
• Mix together 0.88 gram of lemon oil, 0.47 gram of orange oil, 0.20 gram of cassia (Chinese cinnamon) oil. 0.07 gram of nutmeg oil, and, if desired, traces of coriander, lavender, and neroli oils, and add to 4.9 grams of 95 percent alcohol.
• Shake.
• Add 2.7 grams of water to the alcohol/oil mixture and let stand for twenty-four hours at about 60 °F (15.5 °C). A cloudy layer will separate.
• Take off the clear part of the liquid only and add the syrup.
• Add 19 grams of glycerine (from vegetable source, not hog fat, so the drink can be sold to Jews and Muslims who observe their respective religion's dietary restrictions) and 1.5 grams of vanilla extract.
• Add water (treated with chlorine) to make 1 gallon of syrup.

One should be aware that today, Coca-Cola production employees do not dry the cocaine extract as listed above. Quoting from Early Years of Coca-Cola : "... the coca leaves used today are "spent" leaves - the leftovers of the cocaine-extraction process - and therefore the drink contains no trace of the stimulant." (See also Industrial uses of Coca). It should be noted, however, that it is impossible to completely remove all traces of the coca stimulant and small amounts still exist in the drink today. [citation needed]

MY COMMENTS

I understand from my own experience that there are some healing effect for coca cola possible gastric flu.

Are Ace Light Yakult cultured milk Kosher?

Does anyone here knows if Yakult are "Kosher"

Presently I have with me this product Ace Light Yakult cultured milk drink. It is Probiotics Drinks

I seem to notice that kosher milk does not lactic acid so it is safe for those who are alergic to milk.

What is Yakult?

Yakult is a fermented milk drink made by fermenting skim milk powder and sugar with the beneficial bacteria Lactobacillus casei Shirota strain. This bacterium helps to replenish the good bacteria in the small intestine, ensuring that our digestive system works efficiently and effectively.

Yakult (ヤクルト, Yakuruto^?) is a Japanese probiotic yogurt-like product made by fermenting a mixture of skimmed milk with a special strain of the bacteria Lactobacillus casei Shirota. Yakult Honsha Co., Ltd. (株式会社ヤクルト本社, Kabushiki-gaisha Yakuruto Honsha^?) (TYO: 2267) It was created by Minoru Shirota who graduated from the Medical School of Kyoto University in 1930. In 1935, he started manufacturing and selling Yakult. Official claims state that the name is derived from jahurto, an older form of jogurto, the Esperanto word for "yogurt".^[1][2] Since then, Yakult has also introduced a line of beverages for the Japanese market that contain Bifidobacterium breve bacteria, and has also used its lactobacilli research to develop cosmetics. More recently, the Yakult Honsha played a major role in developing the chemotherapy drug irinotecan (Camptosar, CPT-11).^[3]

Yakult also owns one of Japan's major baseball franchises, the Tokyo Yakult Swallows.

Today, Yakult is sold in 28 countries^[4], although its bacteria cultures are provided from a mother strain from Japan regardless of production location.

• Sugar (sucrose) to help keep the bacteria alive
• Skim milk powder
• Glucose
• Natural flavours
• Live Lactobacillus casei Shirota strain
• Water

The Ace Light Yakult cultured milk drink contains 30 billion live Lactobacillus casei shirota strains from Japan that reaches the intestines alive where it helps to increase beneficial bacteria, decrease harmful bacteria and improve the environment of the intestines thus helping to maintain intestinal health.

It is state as halal application but does not have certified kosher.

The culture milk drink

ingredients consist of fructose, Maltitol, dried skim milk, glucose, flavoring, live Lactobacillus casei shirota strain.

it is known that skim is the removal of lactic acid element. This drink has low sugar element suitable for diabetic patient too

Links: 贝斯特蔻雪儿食品公司 http://www.bests-kosher.com/

I also found out the following produce is consider kosher certified

BIFIDOPHILUS FLORA FORCE®
It is Certified Kosher by:
KO-Kosher Service

Benefits:
• Improves immune system function.
• Helps maintain female vaginal and urinary tract health.
• Helps promote intestinal health in children.
• May support respiratory health in children.
• Helps synthesize B vitamins.
• Helps maintain a healthy balance of friendly bacteria
• Supports immune function

NSP Bifidophilus Flora Force now contains two additional strains, Lactobacillus casei and Lactobacillus rhamnosus, to add to the beneficial effects of Lactobacillus acidophilus and Bifidobacterium longum. To ensure product potency, short and long chain fructo-oligosaccharides (FOS), were blended into this formula.

Kosher meat only at the Synagogue in Singapore

In Singapore we do not have Kosher certified meat poultries, beef and mutton sold in our supermarkets. To buy kosher certified meat we have to buy it from our Synagogue in Singapore a mini kosher shop. We could not possible afford to buy Kosher certified meat as a daily consumption. However if we have Jewish visitor we might consider buying kosher certified from the Jewish Synagogue for our Jewish visitors.

If Kosher certified meat is easily available like those in US or any place where there is populated Jewish community. I probably would choose Kosher certified meat as my first choice. As a consumer we have not witness the rearing process how clean animals are fed and the slaughtering process, it is not in our means of control. We are not consume meat thru tears, hunting, electrocution also involves in Strangling.

The some characters of hunters such as Nimrod, Esav and Yishma'el are excellent hunter, they have similar character idolatry, does not love Hashem, lack compassion of animals, having lust of the flesh.

When I buy I chose those clean meat that have indicated proper slaughtering to lessen the suffering animal, such as kosher certified, if not available next to chose is "halal" certified clean meat (Lev 11) but are certainly not kosher certified as under Rabbinical law.

Although the clean meat is not kosher certified it is our responsiblity as a consumer part to drain away the blood and remove the fats from the meat. As consumer we do this as the Torah has commanded us not consuming blood and fats, so remove the veins, blood and fats before we eat.

Base on the teaching in Acts 15:19-21:- Therefore I judge that we should not trouble those from among the Gentiles who are turning to Elohim, but that we write to them to abstain from things polluted by idols, from sexual immorality, from things strangled, and from blood. For Moshe has had throughout many generations those who preach him in every city, being read in the synagogues every Shabbat."

As a Non-Jew, Why I chose "halal" certified meat or poultry if kosher meat are not available or too costly. These are the conditions for slaughtering are such:

The blade must be very sharp
The animal must be alive just before the slaughter
Both the animal's windpipe and gullet (channel for food and drink) must be completely cut

Slaughtering of Poultry

Prior to the slaughtering process, the Manager/Supervisor and the slaughterer shall conduct pre-slaughtering test to ensure that the poultry is not dead due to electrical stunning. This is performed by adjusting the correct electrical voltage to suit the poultry of varying sizes. Three or four birds will be tested by going through the stunner. Meanwhile, the water level in the blood drainage compartment must be kept to the minimal to ensure that the poultry's head is not fully immersed in the water.

In this second stage of the control system, the qualified slaughterers must strictly comply with the slaughtering requirements where the poultry is killed by cutting the windpipe, the gullet and the jugular vein with a sharp object (e.g. knife) to inflict a precise cut. In order to ensure optimal concentration and prevent fatigue during slaughtering, the speed of the moving shackle, on which the poultry is hung, shall not be too fast. In addition to that, the slaughterers shall rotate duties with other qualified slaughterers every half an hour.

employees to verify and ensure that the animal's windpipe, gullet and jugular vein are completely cut and rendered dead before it reaches the boiler.

And again I say "halal" certified poultries, beef and muttons are not kosher certified. If you are strict kosher observant that is not suitable for you.

Kosher Vegetable n "chazaka check"

This is not kosher certified vegetable and fruit wash solution.

To remove pesticide from the fruits effectively. Use Fruit and Vegetable wash solution 450ml which cleans away all pesticide residues from the fruits and vegetable and also freshens them, it is easy rinse off formula leaves no chemical residues making it absolutely safe. It is product of Malaysia sold in NTUC Fairprice. Only 1 teaspoon on 5 litres of water.

Without solution I probably use a piece of cotton wool and scrub gently on to the vegetable leafs and stems in icy cold water. I notice Kai lan, grapes have a layer white coat on the fruits and leafs. Gentle cleansing use soft cotton wool or very soft sponge set aside for washing fruit and vegetables. It was said that veggies avoid soaking on water too long would destroy the nutrient values. I also check for any bugs or worms

Kosher Vegetable n "chazaka Checks" check online to find out what product available. If you are following strict kosher

The CRC website gave good suggestion tips on "chazaka check", the following procedure should be followed:

The vegetable must be washed thoroughly in cold water with either a small amount of a kosher vegetable wash or a soap solution such as dish liquid.*

The vegetables are then removed from the water. If there are insects found in the water, the process should be repeated until no insects are found in the water. Then three samples or batches of the vegetable must be checked and if no bugs are found, the remaining produce may be used without further checking.

Obtain a printable PDF version of this policy by clicking here.

* PLEASE NOTE: not recommend the use of salt water or vinegar to properly remove insects from fruits and vegetables.

Visit the CRC website on fruit n vegetable policies

http://www.crcweb.org/kosher/consumer/fruit_veg_policy.html

Does cooking reduce pesticide residues?

Processing, including cooking, generally reduces the level of pesticides in food. This is because processing can break down the pesticides, or remove the part of the plant that carries the residue.

Raw and Cooked Foods Should Be Processed Separately

• Food items should be stored in suitable containers and properly covered;
• Uncooked or unprocessed food items should be kept separate from ready-to-eat food;
• Uncooked food should be stored below ready-to-eat food in the refrigerator; and
• Prevent drips from thawing food so as to avoid contaminating other food items;

Equipment and Utensils

• Keep food contact surfaces clean. Wash and sanitize them between uses if necessary;
• Use chopping boards and utensils of different colours to handle uncooked and ready-to-eat food;
• Never place ready-to-eat food in containers that have just been used to keep raw meat or live seafood;
• When handling ready-to-eat food, avoid touching them directly with bare hands;
• Use clean and sanitized utensils when handling
  ready-to-eat food; and
• Avoid using towels to wipe food contact surfaces of equipment because towels may easily harbour germs and dirts.

Kosher Soup Mix

Product Description
Low Fat; Low cholesterol. 4 Servings of hearty soup. Delicate strips of carrots and leek, diced celery and peas are simmered together in rich chicken broth with rosetti pasta to make this herb-flecked soup taste home made. Kosher for meat only under supervision of the Chief Rabbinate Haifa.

Cooks in 5 minutes. Low fat; Low cholesterol. 4 Servings of hearty soup. Sliced potatoes, onions, carrots, zucchini, and celery together with peas in a deliciously seasoned broth give this colorful soup loads of appetite appeal. Product of Israel.

[Kosher Living] Is it kosher to donate blood, organ transplant, scientifically experiment, animal organ transplant

In my own person conscience, to do all this ultimate purpose a life is save when most needed as long as no moral violation from the Torah perspective, no idolatry and incest is involved and there is a genuine need to save life.

As far as in Singapore laws is concern moral issues and even interfaith issues are honored and respected such as of blood, organs, stem cells etc are often discuss in parliament before any approval has been made legal.

I do not know if Singapore continue to honour the moral value and respect faith obligations in the future days to come we have to be constant updated and keep inform of all issue raised. Do voice your concerns as much as you can, if you have any doubt.

If you have doubt of donation do inquire the organization concern which source is it channel to for what purpose before donation. Every donor should be comfort to whom he or she is willing to give or donate. Ultimately there must be genuine life saving need and the Name of Yeshua is glorified.

I read the book on the Kosher life by Rabbi Ron Isaacs - some of issue below are discussed and approve and some certain aspect not approved

Organ transplants of the person upon death - Most rabbinic authorities in all branches of Judaism would permit the donation of one's organs to benefit another. Two main issues work in tandem with the issue of organ transplantation.

1. Saving a person's life and acting kindly to others are values so sacred in Judaism that if a person's organ can be used to preserve someone else's life, using the organ in that way is actually an honor to the deceased.

2. Enabling a person to live through a donation of an organ is an act of hesed (kindness); and the fact that the organ is a gift freely given is an important part of how both the donor and the recipient perceive it.

In the book entitle "The Second Jewish book of why" written by Rabbi Alfred J. Kolatch, he wrote about "the lifesaving Principle teaching in Torah":

The lifesaving principle (Pikuach nefesh in Hebrew) is undoubtedly the most basic of all principles in Jewish law that is the fact life above the laws, preserve life to enable one to keep the commandments. Its source is biblical. Leviticus 18:5 says "Observe My commandments, which if a man do, he shall live by them." And Deuteronomy 30:9 states "I have set before you life and death, blessing and curse. Choose life so that you and your offspring may live. From these verse, the Rabbis concluded that there is no higher priority than saving a life one's own as well as that of one's fellow man.

The use of animal or artificial organs is permissible and serves to help solve two of the major ethical problems regarding transplants. The first is the moral problem of assuring that a vital organ is not remove from a legally living person (so that the transplantation is not an act of murder).

The other is the practical problem of providing enough organs for those who need them. ........an statement raise "if we may eat the flesh of animals under the kosher dietary laws, then we may certainly use animal parts for saving life, we have a moral and religious obligation to use them, and they do not even have to be from a Kosher animal. However from my point of view I would not want to have pig organ in human body, pigs have parasite in their flesh.

Another issue on donate one's body to science for a medical student to dissect as part of his or her education... The majority of rabbinic would argue that to allow use of one's body parts for medical science is both an honor to the deceased and a real mitzvah in that it helps the living. Of course, one must have the express written permission of the deceased's family.

Objection to the donation of one's body for science center around the desecration of the body and the delay in its burial after death...... Many others do not object to the use of bodies of persons who gave their consent in writing, provided that the dissected parts are carefully preserved so as to be eventually buried with due respect according to Jewish law.

Is it kosher to declare some offically dead? .... if doctors are able to use a dying person's heart or vital organ such as kidney etc to save the life of an awaiting transplant patient... Dr Doctor able to indicating cessation of spontaneous brain activity be sufficient to determine death. ( a brain dead)

Donate blood no problem as long as it saves lives not for person gain and profit - make money. In Singapore, usually blood donation exercise to store blood bank should a sudden emergency crisis occurred.

Not Kosher - Judaism would not permit people to sell their body parts for a profit.

Quotes from


We may cure and save ourselves with all things, even those that are forbidden, except those things that are connected with idolatry, incest and murder - Rabbi Elliot Dorff

The authorized removal of the eyes of a deceased person in order to restore sight to the blind is not an act of mutilation, which is forbidden, but the act of healing and restoration, which in Jewish law takes precedence over almost all other religious injunctions ( CCAR Yearbook vol 53, 1953, p 153)

One who is sick and in danger of death, and the physican tells him that he can be cured by certain object or material that is forbidden by the Torah, he must obey the physician and be cured (Maimonides)

You shall live by them, but you shall not die because of them (Talmud Yoma 85b)

Whoever saves one life, it is as if he saved the entire world. (Mishnah, Sanhedrin 4:5)

Unkosher fish Hoki (macruronus novaezelandiae) also known as Blue Hake

To check out for Non-Kosher fish list
http://www.kashrut.com/articles/fish/#non-kosher

Please take note that this Hoki (macruronus novaezelandiae) also known as Blue Hake sold in food store are Non - Kosher fish. Recognize the fish above shown so when you see food store you will know if it is Kosher or not. Hoki fish have Deciduous scales: meaning temporary, falling off scales, at certain life cycle of fish life it will loses its scales then becomes non scale fish. Some Islamic groups believes it to be Haram (not permissive) because it does not have scales.

Who are selling it?

Check also with Long John Silver and Burger Kings both are serving fish burger derive from Hoki fish, as for Mcdonald may use Hoki fish and Pollack (Kosher) please check with your country to confirm and some Japanese food stores outlets may serve. Most odd or strange looking design fish are usually non-kosher. Rattail shows like eel like structure. More information about this fish.

The blue grenadier, hoki, blue hake, New Zealand whiptail, whiptail or whiptail hake, Macruronus novaezelandiae, is a merluccid hake of the genus Macruronus, found around southern Australia, and New Zealand, at depths of between 10 and 1,000 m. Its length is between 60 and 120 cm.

The blue grenadier is similar in appearance to the rattails, with large eyes and a very elongate tapering body ending in a pointed tail consisting of the fusing of the second dorsal fin and the anal fin. There is a short spinous first dorsal fin. This fish-eating carnivore has a large mouth containing sharp pointed teeth used to catch and eat lantern fish, its main prey, but crustaceans and squid are also taken.

Body colour is pale blue-green above, silver on the sides and belly, and the fins are darker.

Common names: German carp, European carp, scaled carp, leather carp, mirror carp, bulgemouth bass, king carp, Israeli carp.

Scientific name: Cyprinus carpio

Size: Varies - 9 inches to 3 foot long and weights of 2 to 30 pounds(1 to 14 kgs).

Features and benefits: The fish has a heritage in native Europe and Asia as the menu for royalty as a delicacy food. As the cost of protein based foods escalates, utilization of over-abundant and inexpensive fishes as substitutes will be found. Carp are relatively easy to acquire and are inexpensive. Carp has the preeminent advantage over such fish as the black bass, trout, grayling, and others in that it is a vegetable feeder. Carp when processed, can taste a good deal better than some so-called game species. Carp can be baked, pickled, smoked, steamed, fried, prepared as gefilte fish, or put into chowders or soups. It can be ground and stuffed into sausages or made into appetizing fish spreads, patties, or pies

Gefilte fish (Yiddish: געפֿילטע פֿיש) are poached fish patties or balls made from a mixture of ground deboned fish, most commonly carp. They are popular in the Ashkenazi Jewish community. Use to serve Passover, shabbat, Parve. Gefilte fish kosher can be purchase in the Jewish Shul here in Singapore kosher shop at waterloo street.

In traditional recipes for gefilte fish, the fish is first deboned, often while still at the market. Next, the fish is ground into a paste along with eggs, onions and bread or matzoh meal and then stuffed back into the skin of the deboned fish, giving it the name gefilte (filled or stuffed, compare the German gefüllte). The whole stuffed fish is then poached with carrots and onions. When prepared this way, it is usually served in slices. In this way, not only could the work of picking fish bones at the table be avoided, but the quantity of fish could be extended by the added ingredients, so that each member of a family could receive a portion even if the family could not afford a large quantity of fish.

In much modern preparation, including commercial preparation, gefilte is not stuffed inside of a fish skin. Nowadays, the ground fish mixture is shaped into balls or thick patties and poached in a fish stock made from the head and bones of the deboned fish. The poached balls are usually chilled and often served with a horseradish-vinegar sauce known as chrain (of which there are two varieties— "red" chrain and "white" chrain, that is, mixed with or without red beet) or with plain, ground horseradish.

Gefilte fish being served with sliced carrots.

Gefilte Fish

3 pounds ground fish ( 2 lbs. whit and 1 lb. pike) 4 medium onions, ground 1/2 cup matzo meal 4 eggs beaten 1 teaspoon pepper 5 teaspoons salt 3-5 teaspoons sugar (add more if you like a sweeter fish) 3 carrot stalks 2 celery stalks 1 parsnip, peeled (optional) 1 onion, scored 1 teaspoon salt 3 garlic cloves 1/4 teaspoon pepper 2 tablespoons sugar Combine the first seven ingredients in your mixing bowl and mix on medium speed. Fill 1/2 a Dutch Oven with water. Add the vegetables and spices into the pot and bring to a boil. Wet the palms of your hands and form oval shaped balls and gently drop them into the boiling water. Allow to simmer covered for 1 1/2 hours. For Rolls: Wet a sheet of parchment paper. Crumple it and wring out the excess water. Shake it out and place flat on a smooth surface. Pour the gefilte fish mixture in the middle of the sheet. Wrap the paper around the mixture and twist the ends tightly. Cook as you would the fish balls. More Gefilte Fish recipes : http://www.kosherquest.org/html/Gafilta_Fish.htm

Hain - Pure Food Iodized Sea salt

HAIN - PURE FOOD IODIZED SEA SALT

This salt supplies iodide a necessary nutrient made from evaporated sea water NT Wt 26 (1 LB 10 oz) 737g; Ingredient: salt calcium silicate (anticaking agent) Dextrose Potassium iodine, sodium Bicarbonate. available in Tanglin jason Market place.

Sea salt is formed from the natural evaporation of ocean water, generally in man-made pools near a protected shoreline. Sea salt is 98% sodium chloride, compared to table salt's 99.9% purity. The remaining 2 percent can be trace minerals such as iron, magnesium, sulfur or iodine. Unlike table salt, which is mined from land-based sources, natural sea salt does not contain added sugar, anti-caking ingredients or potassium iodide. Sea salt is also considered Kosher, which means it has been approved by rabbis for use by observant Jews.

Makes food delicious and does not have additives, with moderate amount good for those experience high blood pressure.

Usage of the salt

Salt is an excellent cleaning agent, by itself or in combination with other substances. A solution of salt and turpentine restores the whiteness to yellowed enameled bathtubs and lavatories. A paste of salt and vinegar cleans tarnished brass or copper. a strong brine poured down the kitchen sink prevents grease from collecting and eliminates odors.

Salt helps destroy moths and drives away ants. A dash of salt in laundry starch keeps the iron from sticking and gives linen and fine cottons a glossy, like-new finish. A thin paste of salt and salad oil removes white marks caused by hot dishes or water from wooden tables.

Kosher symbols of kosher product sold in Singapore

This are the following Kosher symbol found in Kosher product sold in Singapore retail market and supermarkets

Kosher promotion - NTUC supermarket 22 Aug 2007

http://www.jif.com/products/details.asp?prodID=325

Nutrition Facts Serving Size 2 Tbsp. (32g) Calories 190 Calories from Fat 130
Amount/Serving	%DV *
Total Fat 16g Saturated Fat 3g Trans Fat 0g Cholesterol 0mg Sodium 150mg Total Carbohydrate 7g Dietary Fiber 2g Sugars 3g Protein 8g Iron Vitamin E Riboflavin Niacin	25 % 16 % 0 % 6 % 2 % 9 % 4 % 15 % 2 % 20 %
*Percent Daily Values are based on a 2,000 calorie diet Not a significant source of vitamin A, vitamin C, and calcium. ngredients MADE FROM ROASTED PEANUTS AND SUGAR. CONTAINS 2 PERCENT OR LESS OF: MOLASSES, PARTIALLY HYDROGENATED VEGETABLE OIL (SOYBEAN), FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO- AND DIGLYCERIDES AND SALT.

NTUC promotion this week Given free smucker Goober chocolate Nt wt 12 oz 340 g also is a Kosher product - product of USA D

http://www.carmansfinefoods.com.au/index.html

Low GI rating of 53

wheat free; high fibre; all GM FREE; KIDS CONNECT APPROVED

The Glycemic Index (GI) of food ranks carbohydrates based on their immediate effect on blood glucose (sugar) levels. Carbohydrates that break down slowly and release glucose gradually into the blood stream have a low GI and generally help control hunger and provide more sustained energy throughout the day. All of Carman's products are low GI.
This product on offer promotion lower price.

Häagegen-Dazs some offer price but I think it is still very expensive

Kosher fish list

Kosher Fish list example such as below:
There is no prohibition against eating fish blood, other than the fact that people may think that a person is eating prohibited blood, and ritual slaughter is not required. The scales must be true scales that can be removed without damaging the skin of the fish. only clenoid and cycloid scales are valid according to the Torah.

Albacore See: Mackerels
Alewife See: Herrings
Amberjack See: Jacks
Anchovies (Family Engraulidae). Including: European anchovy (Engraulis encrasciolus), North of California anchovy (Engraulis mordax).
Angelfishes and butterfly fishes (Family Chaetodontidae). Including: Angelfishes (Holacanthus species, Pomacanthus species).
Atlantic Pomfret or Ray’s Bream (Brama brama)
Ballyhoo See: Flyingfishes
Barracudas (Family Sphyraenidae) Including: Barracudas and kakus (Sphyraena species).
Bass See: Sea Basses. Temperate basses, Sunfishes, Drums
Bigeyes (Family Priacanthidae). Including: Bigeyes or aweoweos (Priacanthus species).
Blackfish See: Carps, Wrasses
Blacksmith See: Damselfishes
Blueback See: Flounders, Herrings, Trouts
Bluefish or snapper blue (Pomatomus saltarix)
Bluegill See: Sunfishes
Bocaccio See: Scorpionfishes
Bombay duck (Harpadeon nehereus)
Bonefish (Albula vulpes)
Bonito See: Cobia, Mackerels
Bowfin Freshwater dogfish, or grindle (Amia calva)
Bream See: Carps, Atlantic pomfret, Porgies
Brill See: Flounder
Buffalo fishes See: Suckers
Burbot See: Codfishes
Butterfishes (Family Stromateidae), Including: Butterfish (Peprilus tracanthus); Pacific pompano (Peprilus similimus); harvestfishes (Peprilus species)
Butterfly fish See: Angelfish
Cabrilla See: Sea Basses
Calico bass See: Sunfishes
Capelin See: Smelts
Carps and minnows (Family Cyprinidae), Including: the carp, leather carp, mirror carp (Cyprinus carpio); Crucian carp (Carassius carassius); Goldfish (Carassius auratus); tench (Tinca tinca); Splittail (Pogonichthys macrolepidotus); Squawfishes (Ptychocheilus species); Scramento backfish or hardhead (Orthodon microlepidotus); Freshwater breams (Abramis species, Blicca species); Roach (Rutilus rutilus).
Carosucker See: Suckers
Caviar (Must be from a kosher fish) See: Trouts and whitefishes (salmon), Lumpsuckers (non-kosher), Sturgeons (non-kosher).
Cero See: Mackerels
Channel bass See: Drums
Char See: Trouts
Chilipepper See: Scorpionfishes
Chinook salmon See: Trouts
Chup See: Trouts, Sea chubs
Cichlids (Family Chichilidae), Including: Tilapias (Tilapia species); Mozambique mouthbrooder (Tilapia mossambica); Cichlios (Cichlasoma species); Rio Grande perch (Cichlasoma cyanoguttatum)
Cigarfish See: Jacks
Cisco See: Trouts
Coalfish See: Codfishes
Cobia, cabio, or black bonito (Rachycentron canadum)
Cod, cultus, black, blue, or ling. See: Greenlings, Sablefish
Codfishes (Family Gadidae), Including: Cod (Gadus morhua), Haddock (Melanogrammus aegiefinus); Pacific cod (Gadus macrocephalus); Pollock, saithe, or coalfish (Pollachius virens); Walleye pollock (Theragra chalcogramma); Hakes (Urophycis species); Whiting (Meriangius meriangus); Blue whiting or poutassou (Micromesistius poutassou); Burbot, lawyer, or freshwater ling (lota lota); Tomcods or frostfishes (Microgradus species).
Coho salmon See: Trouts
Corbina or Corvina, See: Drums
Cottonwick See: Grunts
Crapplie See: Sunfishes
Creville See: Jacks
Croacker See: Drums
Crucian carp See: Carps
Cubbyu See: Drums
Cunner See: Wrasses
Dab See: Flounders
Damselfishes (Family Pomacentridae). Including: Blacksmith (Chromis punctipinnis); Garibaldi (Hypsypops rubicunda).
Doctorfish See: Surgeonfishes
Dolly Varden See: Trouts
Dolphin fishes or mahimahis (Coryphaena species) Not to be confused with the Mammal called Dolphin or Porpoise, which is non-kosher.
Drums and croakers (Family Sciaenidae), Including: Seatrouts and carvinas (Cynoscion species); Weakfish (Cynoscion nebulosus); White seabass (Cynoscion nobillis); Croakers (micropogon species, Bairdiella species, Odontoscion species); Silver perch (Bairdiella chyrsura); White or King croaker (Genyonemus lineatus); Black croaker (cheilottena saturnum); Spotfin croaker (Roncador stearnsi); Yellowfin croaker (Umbrina roncador); Drums (Pogonias species, Stellifer species, Umbrina species); Red drum or channel bass (Sciaenops ocallata); Freshwater drum (Aplodinotus grunniens); Kingfishes or king whitings (Menticirrhus species); California corbina (Menticirrhus undulatus); spot or lafayette (Leiostomus xanthurus); Queenfish (Seriphus politus); Cubbyu or ribbon fish (Equetus umbrosus).
Eulachon See: Smelts
Flounders (Families Bothidae and Pleuronectidae). Including: Flounders (Paralichthys species, Liopsetta species, Platichthys species,etc.); Starry flounder (Platichthys stellatus); Summer flounder or fluke (Paralichthys denatus); Yellowtail flounder (limanda ferrugina); Winter flounder, lemon sole or blackback (Pseudopleuronectes americanus); Halibuts (Hippoglossus species); California halibut (Paralichthys Californicus); Bigmouth sole (Hippoglossina stomata); Butter of scalyfin sole (Isopsetta isolepis); "Dover" sole (Microstomus pacificus); "English" sole (Parophrys vetulus); Fantail sole (Xystreurys liolepis); Petrale sole (Eopsetta jordan); Rex sole (Glyptocephalus zichirus); Rock sole (Lepidopsetta bilineata); Sand Sole (Psettichthys melanostictus); Slender sole (Lyopsetta exillis); Yellowfin sole (Limanda aspera); Pacific turbots (Pleuronichthys species); Curlfin turbot or sole (Pleuronichthys decurrens); Diamond turbot (Hypsopsetta guttulata); Greenland turbot or halibut (Reinhardtius hippoglossoides); Sanddabs (Citharichthys species); Dabs (Limanda species); American plaice (Hippoglossoides platessoides); European plaice (Pleuronectes platessa); Brill (scophthalmus rhomus). But not including: European turbot (Scophthalmus maximus or Psetta maximus).
Fluke See: Flounders
Flyingfishes and halfbeaks (Family Exocoetidae); Flyingfishes (Cypselurus species, and others); Ballyhoo or balao (Hemiramphus species).
Frostfish See: Codfishes
Gag See: Sea basses
Garibaldi See: Damselfishes
Giant kelpfish (Heterostichus rostratus)
Gizzard shad See: Herrings
Goatfishes or surmullets (Family Mullidae). Including: Goatfishes (Mullus species, Pseudupeneus species); Wekes or goatfishes (Mulloidichthys species, Upeneus species); Kumu (Parupeneus species); Red mullet (Mullus surmuletus).
Gobies (Family Gobidae), Including: Bigmouth sleeper or guavina (Gobiomorus dormitor); Sirajo goby (sicydium plumieri)
Goldeye and mooneye (Hiodon alosoides and Hiodon tergisus).
Goldfish See: Carps
Grayling See: Trouts
Graysby: See: Sea basses
Greenlings (Family Hexagrammidae), Including: Greenlings (Hexagrammos species); Kelp greenling or seatrout (Hexagrammos decagrammus); Lingcod, cultus or blue cod (Ophiodon elongatus); Atka mackerel (Pleurogrammus monopterygius).
Grindle See: Bowfin
Grouper See: Sea basses
Grunion See: Silversides
Grunts (Family Pomadasyldae), Including; Grunts (Haemulon species, Pomadasys species); Margate (Haemulon album); Tomtate (Haemulon aurolineattum); Cottonwick (Haemulon melanurum); Sailors choice (Haemulon parral); Porkfish (Anisotremus virginicus); Black margate (Anisotremus surinamensis); Sargo (Anisotremus davidsoni); Pigfish (Orthopristis chrysoptera).
Guavina See: Gobies
Haddock See: Codfishes
Hake See also Codfishes
Hakes (Family Meriucciidae), Including: Hakes (Merluccius species); Silver hake or whiting (Meriuccius bilinearis); Pacific hake or meriuccio (Meriuccius productus)
Halfbeak See: Flying fish
Halfmoon See: Sea chubs
Halibut See: Flounders
Hamlet See: Sea basses
Hardhead See: Carps
Harvestfish See: Butterfishes
Hawkfishes (Family Cirrhitidae). Including: Hawkfishes (Cirrhitus species).
Herrings (Family Clupeidae), Including: Atlantic and Pacific herring (Clupae harengus subspecies); thread herrings (Opisthonema species); Shads (Alosa species); Shad or glut herring, or blueback (Alosa aestivalis); Hickory shad (Alosa mediocris); Alewife or river herring (Alosa pseudoharengus); Gizzard shads (Dorosoma species); Menhadens or mossbunkers (Brevoortia species); Spanish sardines (Sardineila anchovia); European sardine or pilchard (Sardina pilchardus); Pacific sardine or pilchard (Sardinops sagax); Spart (Sprattus sprattus)
Hind See: Sea bass
Hogchocker See: Soles
Hogfish See: Wrasses
Horse mackerel See: Jacks
Jack Mankerel See: Jacks
Jacks and Pompanos (Family Charangidae) Including: Pompanos, palometas, and permits (Trachionotus species); Amberjacks and yellowtails (Seriola species); California yellowtail (Seriola dorsalls); Scads and cigarfish (Decapterus species, Selar species, Trachurus species); Jack mackerel or horse mackerel (Trachurus symmetricus); Jacks and uluas (Caranx species, Carangoides species); Crevalles (Caranx species); Blue runner (Caranx crysos); Rainbow runner (Elagatis bipinnulata); Moonfishes (Vomer species); Lookdown (Selene vomer); Leatherback or lae (Scomberoides sanctipetri); BUT NOT INCLUDING: Leatherjacket (Oligoplites saurus).
Jacksmelt See: Silversides
Jewfish See: Sea basses.
John Dory (Zeus faber)
Kelpfish See: Giant Kelpfish
Kingfish See: Drums, mackerels
Ladyfish, or tenpounder (Elops saurus)
Lafayette See: Drums
Lake Herring See: Trouts
Lance or Launce See: Sand lances
Largemouth bass See: Sunfishes
Lawyer See: Codfishes
Leatherback See: Jacks
Lingcod See: Greenlings
Lizardfishes (Family Synodontidae)
Lookdown See: Jacks
Mackerel See also: Jacks
Mackerels, Atka See: Greenlings
Mackerels and tunas (Family Scombridae), Including: Mackerels (Scomber species, Scomberomorus species, Auxis species); Spanish mackerels, cero, and sierra (Scomberomorus species); King mackerel or kingfish (Scomberomorus cavalla); Bonitos (Sarda species); Wahoo (Acanthocybius solanderi); tunas (Thunnus species, Euthynnus species); Skipjack tunas (Euthynnus or Katsuwonus species); Albacore (thunnus alalunga) But not including: Snake mackerels
Mahimahi See: Dolphin fishes
Margate See: Grunts
Menhaden See: Herrings
Menpachii See: Squirrelfishes
Merluccio See: Hakes
Milkfish or awa (Chanos chanos)
Mojarras (Family Gerreidae) including: Mojarras (Eucinostomus species, Gerres species, Diapterus species)
Monkeyface prickleback or eel (Cebidichthys violaceus)
Mooneye See: Goldeye
Moonfish See: Jacks
Mossbunker See: Herrings
Mouthbrooder See: Cichlids
Mullet See: Goatfishes
Mullets (Family Mugilidae) including: Mullets and amaamas (Mugil species); Uouoa (Neomyxus chaptallii); Mountain mullets or dajaos (agonostomus species)
Muskellunge See: Pikes
Mutton hamlet See: Sea basses
Muttonfish See: Snappers
Needlefishes (Family Beslonidae) Needlefishes or marine gars (strongylura species, Tylosuru species)
Opaleye See: Sea clubs
Palometa See: Jacks
Parrotfishs (Family Scaridae) including: Parrotfishes and uhus (Scarus species, Slparisoma species)
Perch See also: Temperate basses, Drums, Cichlids, Surfperches, Scorpionfishes
Perches (Family Percidae) including: Yellow perch (Perca flavescens); Walleye, pike-perch, or yellow or blue pike (Stizostedion vitreum); Sauger (Stizostedion canadense)
Permit See: Jacks
Pickerel See: Pike
Pigfish See: Grunts
Pike See also: Perches
Pikes (Family Esocidae) including; Pike (esox lucius); Pickerels (Esox species); Muskellunge (esox masquinongy)
Pike-perch See: Perches
Pilchard See Herrings
Pinfish See: Porgies
Plaice See: Flounders
Pollock. See: Codfishes
Pomfret. See: Atlantic pomfret
Pompano See: Jack, Butterfishes
Porgies and sea breams (Family Sparidae). Including: Porgies (Calamus species, Diplodus species, Pagrus species); Scup (Stenotomus chrysops); Pinfish (Lagodon rhomboides); Sheepshead (Archosargus probatocephalus)
Porkfish See: Gruntts
Poutassou See: Codfishes
Prickleback See: Monkeyface prickleback, Rockprickleback (non-kosher).
Queenfish See: Drums
Quillback See: Suckers
Rabalo See: Snooks
Ray’s bream See: Atlantic pomfret
Red snapper See: Snappers
Redfish See: Scorpionfishes, Wrasses
Roach See: Carps
Rock bass See: Sunfishes
Rockhind See: Sea basses
Rockfish See: Scorpionfishes. Temperate basses
Rosefish See: Scorpionfishes
Rudderfish See: Sea chubs
Runner See: Jack
Sablefish or black cod (Anoplopoma fimbria)
Sailors choice See: Grunts
Saithe See: Codfishes
Salmon See: Trouts
Sand lances, launces, or eels (Ammodytes species)
Sardine See: Herrings
Sargo See: Grunts
Sauger See: Perches
Scad See: Jacks
Scamp See: Sea basses
Schoolmaster See: Snappers
Scorpionfishes (family Scorpaenidae), Including: Scorpionfishes (Scorpaena species); California scorpionfish or sculpin (Scorpaena guttata); Nohus (Scorpaenopsis species); Redfish, rosefish, or ocean perch (Sebasters marinus); rockfishes (Sebasters species, Sebastodes species); Pacific ocean perch (Sebastes alutus); Chilipepper (Sebastes goodel); Bocaccio (Sebastes paucipinus); Shortspine thornyhead or channel rockfish (Sebastolobus alascanus)|
Scup See: Porgies
Sea bass See also: Temperate basses, drums
Sea basses (Family Serranidae) including: Black sea basses (Centropristis species); Groupers (Epinephelus species, and Mycteroperca species); Rockhind (Epinephelus adscensionis); Speckled hind (Epinephelus drummondhayi); Red hind (Epinephelus guttatus); Jewfish (Epinephelus itajara); Spotted cabrilla (Epinephelus analogus); Gag (Mycteroperca microlepis); Scamp (Mycteroperca phenax); Graysby (petrometopon cruentatum); Mutton hamlet (Alphestes afer) Sand bass, kelp bass, and spotted bass (Paralabrax species)
Sea bream See: Porgies
Sea chubs (Family Kyphosidae) including: Bermuda chug or rudderfish (Kyphosus sectatrix); Opaleye (Girella nigrican); Halfmoon (Medialuna californiensis)
Seaperch See: Surfperches
Searobins (Family Triglidae); Searobins (Prionotus species)
Seatrout See: Drums, Greenlings, Steelhead
Shad See: Herrings
Sheepshead See: Porgies, Wrasses
Sierra See: Mackerels
Silversides (Family Athernidae) including: Whitebait, spearing, or silversides (Menidia species); California grunion (Leurusthes tenuis); Jacksmelt (Atherinopsis californiensis); Topsmelt (Atherinops affinis)
Sirajo goby See: Gobies
Skipjack See Mackerels
Sleeper See Gobies
Smallmouth bass See Sunfishes
Smelts (Family Osmeridae) including: Smelts (Osmerus species); Capelin (Malotus villosus); Eullachon (Thaleichthys pacificus)
Snapper blue See: Bluefish
Snappers (Family Lutjanidae) including: Snappers (Lutjanus species); Schoolmaster (Lutjanus apodus); Muttonfish or mutton snapper (Lutjanus analis); Red snapper (Lutjanus campechanus); Yellowtail snapper (Ocyurus chrysurus); Kalikali (Pristipomoides sieboldi); Opakapaka (Pristipomoides microlepis); Onaga (Etelis carbunculus)
Snooks (Family Centropomidae) including: Snooks or rabalos (Centropomus species)
Sockeye salmon See: Trouts
Sole See also: Flounders
Soles (Family Soleidae), Including: Sole or true sole (solea solea); Lined sole (Achirus lineatus); Hogchoker (Trinectes maculatus).
Spadefishes (Family Ephippidae). Including: Spadefishes (Chaetodipterus species)
Spanish mackerel See: Mackerels
Spearing See: Silversides
Splitttail See: Carps
Spot See: Drums
Sprat See: Herrings
Squawfish See: Carp
Squirrelfishes (Family Holocentridae), Including: Squirrelfishes (Holocentrus species); Menpachii (Myripristis species).
Steelhead See: Trouts
Striped bass See: Temperate basses
Suckers (Family Catostomidae). Including: Buffalo fishes (Ictiobus species); Suckers (Catostomus species, Moxostoma species); Quillbacks or carpsuckers (Carpiodes species)
Sunfishes (Family Centrarchidae). Including: Freshwater basses (Micropterus species); Largemouth bass (Microterus salmoides); Smallmouth bass (Micropterus dolomieui); Sunfishes (Lepomis species); Bluegill (Lepomis macrochirus); Warmouth (Lepomis macrochirus); Rock bass or red eye (Ambloplites rupestris); Crappies or calico basses (Pomoxis species)
Surfperches (Famly Embiotocidae). Including: Surfperches (Amphistichus species, Hyperprosopon species); Seaperches (Embiotoca species, Hypsurus species, Phanerodon species, Rhacochilus species); Black perth (Embiotoca jacksoni); Pile perch (Rhacochilus vacca); Shiner perch (Cymatogaster aggregata). Surgeonfishes (Family Acanthuridae). Including: Surgeonfishes and tangs (Acanthurus species, Zebrasoma species); Doctorfish (Acanthurus chirugus); Unicornfishes or kalas (Naso species).
Tang See: Surgeonfishes
Tarpon (Megalops atlantica)
Tautog See: Wrasses
Temperate basses (Family Percichthyidae). Including: Striped bass or rockfish (morone saxatillis); Yellow bass (Morone mississippiensis); White bass (Morojne chrysops); White perch (Morone americana); Giant California sea bass (Stereolepis gigas)
Tench See: Carps
Tenpounder See Ladyfish
Threadfins (Family polynemidae) including: Blue bobo (Polydactylus approximans); Barbu (Polydactylus virginicus); Moi (Polydactylus sexfilis)
Tilapia See: Cichlids
Tilefishes (Family Branchiostegidae) including: tilefish (Logholatilus chamaeleonticeps) Ocean whitefish (Caulolatilus princeps)
Tomcod See: Codfishes
Tomtate See: Grunts
Tomsmelt See: Silversides
Tripletail (Lobotes surinamensis)
Trouts and whitefishes (Family Salmonidae) including: Atlantic salmon (Salmo salar); Pacific salmons (Oncorhtnchus species); Coho or silver salmon; sockeye, blueback or red salmon; chinook, king or spring salmon; pink or humpback salmon; chum, dog or fall salmon, Trouts (Salmo species) Brown trout, rainbow trout or steelhead, cutthroat trout, golden trout, Chars (Salvelinus species); Lake trout, brook rout, Arctic char, Dolly Varden, Whitefishes and ciscos (coregonus species and Prosopium species); Cisco or lake herring (Corengonus artedii); chubs (coregonus species); graylings (thymallus Species)
Turbot See Flounder (some non-kosher)
Unicornfish See: Surgeonfishes
Wahoo See: Mackerels
Walleye See: Perches
Walleye pollock See: Codfishes
Warmouth See: Sunfishes
Weakfishes See: Drums
Whitefish See: Trouts, Tilefishes
Whiting See: Codfishes, Hakes, Drums
Wrasses (Family Labridae) including: Hogfishes and aawas (Bodianus species); Hogfish or capitaine (Lachnolaimus maximus); Tautog or blackfish (Tautoga onitis); California sheephead or redfish (Pimelometopon pulchrum); Cunner, chogset, or bergall (Tautogolabrus adspersus)
Yellowtail See: Jacks
Yellowtail snapper See Snappers