Author name: Eric Rosenberg

Yes, pompano is kosher. It has fins and scales, and the OU kosher fish list names pompanos. Buy it whole with the skin on, and skip the leatherjacket look-alike.

To set up a kosher kitchen, keep meat and dairy strictly apart with two sets of dishes, pots, and utensils, plan your sink, stove, and oven, and ask a rabbi to kasher anything non-kosher.

Yes, snook is kosher. It has fins and large scales that lift off the skin, and the OU kosher fish list names the snook family. Skinless fillets need reliable supervision.

Kosher foods for Hanukkah follow the usual kashrut rules. The holiday adds customs for oil-fried latkes and sufganiyot and for dairy dishes, but no new laws. Check the hechsher on processed items.

Yes, bonito is kosher. It has fins and scales, and the OU lists the bonito genus with the kosher tunas and mackerels. Flakes, cans, and broths still need a hechsher.

Kosher vs halal: both ban pork and require ritual slaughter, but alcohol, meat and dairy, and seafood differ. A kosher label does not make food halal.

Yes, bream is generally kosher. Freshwater bream and sea bream both have fins and removable scales, though Star-K bars bream and porgy over Anisakis worms, except farm-raised sea bream.

A mashgiach is the kosher supervisor who checks that a food business follows kosher law. See what the OU and cRc say the job involves, from restaurant keys to fish skinning.

Yes, wahoo is kosher. It’s a mackerel-family fish with fins and small scales, and Chabad.org and the OU-published Atz fish list both say so. Here’s how to confirm the species and the cut.

Pareve means a kosher food is neither meat nor dairy, so it can be eaten with either. Fish, eggs, and produce qualify. Here is what the OU says and how to read the labels.