Message to the Non-Jewish Believer in Yeshua :

I know most believers community usually does not teaching much on this aspect. But we do. Before we non-Jews think of observing kosher, we must remember the fundamental teaching in the New Covenant teaching laid down for us by the Shliach (apostles of Yeshua) as Non-Jews who live among pagan observant community, we must be keep ourselves undefiled.

This part teaching is usually Noachide teaching for Gentiles coming to faith in Yeshua. We could be unwittingly partaking food offer to idols. Each ethnic society had various ways of believes and the ways to use food offer to idol.

Beware that those item food could be kosher even use by pagan to offer their gods. Take special attention those season where pagan activities is largely celebrated to avoid partaking those food. Below the scripture will help us remember what to do.

Keep ourselves pure and free from idolatry and sexual sin.

Torah reading : Vayikra 11 Tahor and Tamei Animals

The series of studies on the concept of Kosher in the Torah Scriptures

 

ARE THE FOOD LAWS SCIENTIFIC?  by Harold Hemenway

Why do we have to eat Kosher, Is it for all mankind or Jews only? “Anti-Soul Food” By Rabbi Rob Miller

Fin Scale and Non Scales fish list sold in Singapore Learn more about fishes

Cooking oil n its Nutrient Values

Why Keep Kosher

It is simple instruction given by our Creator of Universe for good of all mankind. The Jewish teaching that non-kosher food has a negative effect on a  soul. The soul is like an antenna that picks up waves of spiritual energy. Eating non-kosher food damages the capacity of the soul to "connect spiritually." This damage can be repaired once a person starts eating kosher again. Keep Kosher require a great deal of discipline, commitment and determination. Keep kosher is also for health reasons eg, blood carries diseases, shellfish carries disease such a typroid, hypertites, and skin alergics. Milk and meat when both taken at the same time causes unequally digestion. Pork can carry trichinosis and other parasites. Keep Kosher is also a moral lesson not to be cruel to animals since they gave their lives to sustain us. Finally keeping Kosher help a believer from accidentally or unknowningly partake food that are offered to idols. For example in Chinese community uses chicken, pork, certain type of fruits, cakes and drinks to  offer to chinese deities gods. Any  kosher food  or kosher species if use to offer to idols or comes in contact with unkosher food mixture or preparation become unkosher.

Is it difficult to Keep Kosher?

People who do not keep kosher often say it is difficult.  Actually, keeping kosher is not particularly difficult in and of itself; what makes it difficult to keep kosher is that the rest of the world does not do so and  lack of personal conviction and commitment.

General understanding on how to slaughter the Animals

KOSHER SLAUGHTERING

1. Shechita

Kosher meat requires that the animal/bird be slaughtered in the manner prescribed by the Torah (Shechita). (Fish do not have this requirement.) In this procedure, a trained kosher slaughterer (shochet) severs the trachea and esophagus of the animal with a special razor-sharp knife. . This also severs the jugular vein, causing near-instantaneous death with minimal pain to the animal.

2. Bedika

After the animal/bird has been properly slaughtered, its internal organs are inspected for any physiological abnormalities that may render the animal non-kosher (treif). The lungs, in particular, must be examined to determine that there are no adhesions (sirchot) which may be indicative of a puncture in the lungs.

3. Nikkur

Animals contain many veins (e.g. Gid HaNashe) and fats (chelev) that are forbidden by the Torah and must be removed. The procedure of removal is called "Nikkur," and it is quite complex. In practice today, the hind quarter of most kosher animals is simply removed and sold as non-kosher meat.

4. Salting

The Torah forbids eating of the blood of an animal or bird (Leviticus 7:26); fish do not have this requirement. Thus in order to extract the blood, the entire surface of meat must be covered with coarse salt. It is then left for an hour on an inclined or perforated surface to allow the blood to flow down freely. The meat is then thoroughly washed to remove all salt. Meat must be koshered within 72 hours after slaughter so as not to permit the blood to congeal. (An alternate means of removing the blood is through broiling on a perforated grate over an open fire.)

Meat that are disqualify

Even though Adonaiprescribed the slaughtering of animals for sacrifice and for food, the treatment of animals is of the utmost importance. The Talmud describes with minute care and detail how an animal is to be slaughtered for food, and the regulations are given mainly because of the desire to inflict as painless a death as possible. The slaughterer could not be a deaf-mute, or a minor, and he must be of sound mind (Chul. 1. 1). The knife must be perfectly smooth without the slightest perceptible notch and "the knife must be tested as to its three sides upon the flesh of the finger and upon the nail" (ibid. 17b).

There are five causes of disqualification (ibid. 9a).

[1] Shehiyah means Delay, the one who slaughter must be a continuous forward and backward motion of the knife without any interruption.

[2] Derasah means Pressure, the cut must be made gently, without the exercise of any force.

[3] Chaladah means digging, the knife must not be inserted into the flesh instead of drawn across the throat.

[4] Hagramah means Slipping, that is the cut must not be made except through a prescribed section of the neck.

[5] Ikkur means Tearing, that is the cut must be done without dislocating the windpipe or gullet. Any one of these actions would render the animal unfit for consumption, because it would have inflicted pain upon the animal.

In the Talmud teaches proper care of animals and a love and respect for them.They were to be properly fed (p. Jeb. 14d), and "a man must not eat his meal before giving food to his cattle (Ber. 40a). This was taken from the ToRaH Scripture:

"And He will give grass in your fields for your cattle, and then you shall eat and be satisfied." Devarim 11:5

The Talmud teaches man to praise the animals because they are models for mankind to imitate. "Had theToRaH not been given to us for our guidance, we could not have learnt modesty from the cat, honesty from the ant, chastity from the dove, and good manners from the cock" (Erub. 100b).HaShem Adonaitaught Moshe to care for sheep before he would care for and lead his fellow man (Shemot. 11:2)

How to prepare a Kosher meat

Jeanette Jacobs (The International Gourmet Glatt Kosher Cookbook):

1. Rinse meat thoroughly in water and put in a large pot with enough cold water to cover it.

2. After half an hour remove from water and salt the meat heavily on both sides with Kosher salt.

3. Place on an inclined board so the blood will drain.

4. Let the meat drain in this fashion for an hour.

5. Wash off the salt and soak again in 2 vats of cold water, one after the

other and cook.

==============

Kashering organic meats at home:

According to The Jewish Book of Why:

Wash the meat with water. After it is washed, the meat is placed in a large receptacle filled

with water and is soaked for 1/2 hour to soften it so that it will absorb salt. The water must

cover all surfaces of the meat. Then place meat on a grooved board, which has been set on an

incline so liquids

can drain off.

The meat is then salted thoroughly on all sides with coarse (kosher) salt; it remains on the

board for one hour. Coarse salt is used because of its effectiveness in absorbing a good

percentage of the blood from the meat.

The Meat is rinsed off twice and is now considered kashered..in proper condition for all cooking.

Its important to note that if you have purchased meat that was slaughtered more than 3 days

ago, it can no longer be kashered...the blood has congealed in the flesh. Such meat can only be

used if it is broiled over an open fire,

which releases the blood. However, if within 3 days the unkashered meat has been washed off

with water, it can still be koshered w/in 3 days of the washing.

Appendix - Kosher Glossary

Knorr , maggi kikkoman - from the internet search the following brand have some Kosher items but be sure to have logo so far in Singapore yet to find symbol. If you look at the product that is kosher you will see a kosher symbol follow by the alphabet next to it.

Treif / treifah/  taref - it is a term to describe that the product is Not complying with dietary principles non-kosher  ("Ger" Vayikra 17:15, "Ger HaSh'ar" Devarim 14:21) 

Ben Yomo - A utensil that has been used for cooking within the past 24 hours for either milk or meat

Fleishig -  in Yiddish word means meat and ppoultry products and anything used in their preparation, such as dishes and utensils

Milchig - Dairy products and anything used in their preparation, such as dishes and utensils

Gebrokts - Matzo that came in contact with water after it was fully baked on the first seven days of Passover to refrain from eating. On the eighth day of Passover--which exists only outside the Land of Israel--the gebrokts stringency doesn't apply.On this last day of Passover, all feast on matzah-balls and matzah brei, and dip their matzah into soups and salads.

Hechsher -  (הכשר Hebrew: "kosher approval" , plural: hechsherim) means Kosher supervision. mark indicates the endorsing rabbinical authority.  

Mashgiach  (Hebrew: משגיח‎‎, pl. משגיחים, mashgichim, lit. "Supervisor") is a Jew who supervises the kashrut status of a kosher establishment. A mashgiach may supervise any type of food service establishment, including slaughterhouses,food manufacturers, hotels, caterers, nursing homes, restaurants, butchers, groceries, or cooperatives. The mashgiach usually works as the on-site supervisor and inspector, representing a kosher certification agency or a local rabbi, who actually makes the policy decisions for what is or is not acceptably kosher. Sometimes the certifying rabbi (Hebrew: רב המכשיר, rav hamachshir) acts as his own mashgiach; such is the case in many small communities.

Kosher -  "proper" or "fit" for use, particularly applying to food. To Koshering means to make something (food, utensil, equipment) kosher by using proper procedures prescribed by Jewish Law.

Glatt Kosher - applies to Meat from animals, nott to poultry or any other food product. Kosher animals which have been properly slaughtered, whose lungs are free of questionable lesions

Chalav Stam - is a term means that the Milk that meeets the USDA set requirements, whose controls are considered sufficient to prevent any mixing of cow's milk with milk from a non-Kosher animal, and thus the milk is considered to be kosher.

Kashrut or Kashruth (Hebrew: כַּשְׁרוּת kašrûṯ) or "keeping kosher" (Hebrew: כָּשֵׁר kāšēr) is the name of the Jewish dietary laws. Food in accord with halakha (Jewish law) is termed kosher in English, from the Hebrew term kasher, meaning "fit" (in this context, fit for consumption by observant Jews).

Hagalat Kelim (The word hagalah derives from a root which means "to expel," referring to the forbidden food substance which has been absorbed into the walls of the vessel.)

Meat:

M = "Meat", "M" or "Glatt" printed near the kosher symbol on the food package indicates the product is kosher and contains some meat or meat derivative.

Dairy:

D = "Dairy" or "D" printed near the kosher symbol on the food package indicates the product is kosher and contains some milk or milk derivative.

Cholev Yisrael

CY = Cholev Yisrael Refers to milk and any dairy product that is produced under constant rabbinical supervision from milking through packaging stage

BY= Bishul Yisrael  means "cooking of Israel,"  that is, prepared with the involvement of an observant Jew refers to "cooked foods made with Jewish participation",

PY= Pas Yisrael

Dairy Equipment

DE = Made in diary equipment. Observant Jews do not eat dairy products with meat. To ease identification of dairy products (like chocolate, which may or may not contain milk), a "D" or the word "Dairy" accompanies the hechsher. Products which don't contain milk but are made on machinery that was previously used with milk may have "DE" or Dairy Equipment accompanying the hechsher.

Fish:

"F" = printed near the kosher symbol on the food package indicates the product is kosher and contains fish ingredients.

Pareve:

"Pareve", "Parev", or "Parve" = printed near the kosher symbol on the food package indicates the item is neither meat or dairy.Some foods may be eaten with meat or with milk.

Passover:

"P" = printed near the kosher symbol on the food package does not stand for pareve, but instead it means the product is kosher for Passover and all year round.

D-P means dairy and kosher for Passover and all year round.

M-P or Glatt-P means meat and kosher for Passover and all year round.

F-P means fish and kosher for Passover and all year round.

Kosher Wine

What makes a wine kosher?

It must be made without preservatives or artificial coloring, and any products used in processing must themselves be certified kosher. Moreover, kosher wines are subject to a strict filtration procedure, in which agents such as gelatin, rice or milk products may not be used.The equipment and machinery must be used exclusively for the production of kosher wines, and only Sabbath-observant Jews may physically handle the grapes, production equipment and wine. According to the teachings of the Midrash, the "forbidden fruit" that Eve ate and which she gave to Adam was the grape from which wine is derived.

Kosher wine (Hebrew: יין כשר, yayin kashèr) results only when wine is produced according to Judaism's religious law, specifically, the Jewish dietary laws of (kashrut, Hebrew: כשרות), and then is known as "kosher wine". Kashrut deals with avoiding specific forbidden foods, none of which are normally used in winemaking, so it might seem that all wines are automatically "kosher". However, because of wine's special role in many non-Jewish religions, the kashrut laws specify that wine cannot be considered kosher if it might have been used for "idolatry".

Kosher wine are drunk on the following Jewish feast:-

Some of these concepts include:

Procedure for production of "Mevushal" wines

Kosher wine is mevushal ("cooked" or "boiled"), it thereby becomes unfit for idolatrous use and will keep the status of kosher wine even if subsequently touched by an idolator. The boiling process killed most of the fine mold or "must" on the grapes, and greatly altered the tannins and flavours of the wine. The result was typically a weak, insipid wine. Rather than being full red in colour, it often displayed an opaque, permanganate-coloured tone.

Later, the process was modified to require only that wine be heated to 90 degrees Celsius. (At this temperature, the wine is not bubbling, but it is cooking, in the sense that it will evaporate much more quickly than usual.) This managed to reduce some of the damage done to the wine, but still had a substantial effect on flavour.

Recently, a process called "flash pasteurization" has come of vogue. This method avoids causing the juice of the grapes to simmer or boil, and is said to have a minimal effect on flavour, at least to the casual wine drinker. Indeed, the non-kosher winery Château Beaucastel flash pasteurizes and its wines are considered among the world's finest, although few others have copied this technique. Ironically, relatively flavourful flash pasteurized wines faced resistance in the market as observant Jews had come to associate kosher wine with the traditional pinkish, tea-colored wines.

In most territories, the bulk of kosher wine is supplied by wineries producing both kosher wine and wine for the general market. However, irrespective of the method, the pasteurization process must be overseen by Jewish clerics to ensure the kosher status of the wine. Generally, a team of rabbis will attend the winery to physically tip the fruit into the crush, and operate the pasteurisation equipment. Once the wine emerges from the process, it can be handled and aged in the normal fashion.

During these difficult and traumatic times in Israel, express your solidarity with your brothers and sisters in Israel, by purchasing Israel made products. Not only have Jews died and been injured, but the Israeli economy is cripple, and tourism is nearly dead..

Ways of Koshering Pots, pans Dishes and Utensils Hagalat Kelim

"Whatever can stand fire, such as gold, silver, bronze, iron, tin and lead, you shall put into the fire... But whatever cannot stand fire you shall put into the water" (BaMidbar 31:22-23).

Pots, pans dishes and utensils made of porous materials such as wood ,earthenware ( such as Chinese clay pot) and plastic cannot be koshered because they absorb food particles and odors which cannot be expunged. Once they have been used for meat meals, they may not be used for dairy meals and vice versa.

Koshering Refrigerators with enameled interiors can be made kosher simply by washing the surfaces thoroughly. Since refrigerator interiors are always cold, chametz is not absorbed.

Koshering Microwaves oven - Unliike an oven, a microwave need not be made kosher for Passover, since cooking is done by radiation and only the goods placed in it, not oven surfaces, are affected by the heat. The Conservative rabbinate recommends boiling a glass of water in the microwave so as to steam-clean the interior. Microwave ovens with a browning element cannot be koshered for Passover.

Sacrifices and Kosher way of Slaughtering

The Koshering Process - Meat

"You shall not eat any blood, whether that of fowl or of beast, in any of your dwellings." (Leviticus 7:26)

The diet of most Jews in past centuries were primarily vegetarian, meat being eaten only on the Shabbat, Hag, festive and  Moedim occasion. Kosher animal is unfit for use unless all the blood vessels have been removed..To kosher meat, the flesh is rinsed off and placed in a large receptacle filled with water to soak for one and a half hour. The meat is then removed, rinsed off again ( the soaking softens the meat, releasing the blood), Salted with Kosher (coarse) salt (does not have iodine) on all surfaces and placed on a grooved board set on an incline so the blood can run off. The meat sits on the for one full hour. It is then rinsed off twice, at which point it is deemed Kosher.

Wow does is sound very troublesome? Well  In the scripture HaShem teach that there is life in the blood read the scripture Beresheet 9:4 ; Lev 17:11 read more about blood in the Tenakh.

As for the Non-Jews who cometo faith in Yeshua will be base on the teaching of Acts chapter 15: 14-23 and also the Noachide laws. HaShem Adonai concern so much even to an animal how much more has place great value over Human life create in His image. Today we see man often like to perform suicide bombing / homicide / genocide /mercy killing / man slaughtering / mass murder as though it is nobody’s business. Those who consume blood free meat has less chance of getting disease such a bird flu or mad cow disease. I believe that HaShem give good instruction to His created being to eat healthy. Try it  despite of the troublesome, it is worth it.

General understanding that Koshering is the process by which the blood is removed from only the flesh of meat from kosher animal before it is prepared for eating. it must be properly slaughtered and with the forbidden parts already removed, may be koshered. The koshering process, known as melichah ("salting"), entails the following steps: washing or rinsing off the meat; soaking it in water; salting it; and rinsing it very well three times.

Handling Meat or Fowl

After receiving meat or fowl from the butcher,

Koshering Fish

Fish contain a small amount of blood, they need not be koshered. Animals that live out of water must be koshered to remove excess blood.

Fin Scale and Non Scales fish list sold in Singapore Learn more about fishes

Kosher And Non-Kosher Fish prepared by James W. Atz, Ph.D., Curator and Dean Bibliographer in the Department of Ichthyology of the American Museum of Natural History, New York, New York 10024 and Adjunct Professor of Biology, Graduate School of Arts and Science on New York University

About Kosher Beef

Kosher beef sold over Kosher stall is safer than non-kosher beef.  Kosher slaughterhouses  usually use younger cows - between 18-24 months old - while the diseased cow believed to be 6 1/2 years old. Kosher slaughter requires that the animal's throat be slit, and potentially contaminated blood is drained away from the carcass. Need not fear of mad cow disease. Those who choose not fully cook beef are at higher risk of catch disease.

Niu Rou Qie Fa fen lei

Kosher Cuts (From the Forequarters) are as follows: Brisket; Chuck (ground, filet steak, pot roast); cubed steak, Rib top; Delmonico cut, Short rib; Standing rib roast; shoulder roast; shoulder steak; hanger steak; Rib eye; rib steak; skirt steak; Round (ground, steak pot roast) tongue

 

Non-Kosher cuts (from the hindquarters) are as follows:- Loin; Rump; Flank Shank; Filet mignon; Sirloin; Tenderloin; Tenderloin; T-bone Porterhouse.

 

It was said that about 10% of the animals slaughtered in US for food each year are Slaughter by Jewish Ritual law and therefore are considered kosher.

Koshering Liver

The function of the Liver is to destroy the stale old red blood cells, in the liver contain so much blood that it cannot be koshered in the normal way. Usually sprinkle salt on the liver before broiling it.

How to Rendering Chicken Fat (Shmaltz)

In the Jewish way to prepare shmaltz, remove the skin and all fat from the bird. Cut the skin and fat into small pieces, transfer to a heavy pot and add cold water to cover. Cook uncovered until almost all the water has evaporated. Lower the heat and add chopped onion about one onion to one cup of fat. some like to add a few slices of raw potato at this point. The shmaltz is ready when the onions and potato are nice and brown and the chicken skin is light and crispy.

Animal fats are not my favourite , most of oil are either vegetable oil or olive oil, soya bean oil. Most of animal fat (pale yellowish tissue with a slimy fat membrane) found on underlying skin are usually remove and discard it. Animal fat that deposit occupy the actual flesh space thus leave a small cavity passage after remove which means lesser flesh.

Is Locusts Kosher?

Yes, Locusts are Kosher, we can see Yochanan the immerser

Mt 3:4 And the same Yochanan had his raiment of camel's hair, and a leathern girdle about his loins; and his meat was locusts and wild honey.


Locusts are kosher!

The swarm of locusts invading southern Israel conjures up images of the Biblical plague God rained down on
Pharoah in Egypt. But there's another Biblical aspect Israelis are just discovering--namely, that locusts
are kosher! "These may you eat among all the swarming winged insects which walk on all fours:...the locust
in its kinds..." (Leviticus 11:21,22). It sounds disgusting to us westerners, but Jews from Yemen,
Morocco and Algeria have a tradition of frying locusts and eating them. This doubtful delicacy is said to
taste like French fries!

Beware of your health

Consuming Kosher meal does not necessary you are healthy. one should be careful about diet and eat moderately. Our body need at least 8 cups a day of fluid intake sufficient rest. One should regular exercise. it was reported that counts of blood cells show that an athletes can have twice as may red blood cell as people living sedentary lives.

Meat and Diary separation

Exodus 23:19; Exodus 34:26; Deuteronomy 14:21.
“Do not cook a young goat in its mother’s milk.”

These passages have been interpreted as meaning that meat and dairy cannot be eaten together.

This separation includes not only the foods themselves, but the utensils, pots and pans with which they are cooked, the plates and flatware from which they are eaten, the dishwashers or dishpans in which they are cleaned, and the towels on which they are dried.

A kosher household will have at least two sets of pots, pans and dishes: one for meat and one for dairy.

One must wait a significant amount of time between eating meat and dairy. Opinions differ, and vary from three to six hours. This is because fatty residues and meat particles tend to cling to the mouth.

From dairy to meat, however, one need only rinse one’s mouth and eat a neutral solid like bread, unless the dairy product in question is also of a type that tends to stick in the mouth

Non-kosher food

Non-kosher food may be eaten under the following circumstances:

* If no kosher food such like do not have any Vegetarian food available to the person, and failure to eat the non-kosher food may result in starvation.

* If a non-kosher food product specifically is needed to cure an illness. If necessary for recovery, a patient may eat non-kosher foods.

In the Babylonian Talmud, Chapter 82a of Tractate Yoma mentions pregnancy cravings for non-kosher food (the passage discusses a pregnant woman who craves pork on Yom Kippur) as the paradigmatic example of a presumed life-threatening situation where a person is allowed to eat non-kosher food (and is permitted to eat it on Yom Kippur).

How can Judaism permit blood transfusions when the Torah forbids consuming blood?

In a blood transfusion the blood is not eaten. Secondly, in an emergency the commandments may be set aside (except for three: the prohibitions of idolatry, adultery and murder). If a blood transfusion is necessary in order to save life, then life takes priority. Pikuach Nefesh (Hebrew: פיקוח נפש) describes the principle in Jewish law that the preservation of human life overrides virtually any other religious consideration. When the life of a specific person is in danger, almost any mitzvah lo ta'aseh (command to not do an action) of the Torah becomes inapplicable.

Kosher and Forbidden food

Deuteronomy 14:3-10. Do not eat any detestable thing. These are the animals you may eat: the ox, the sheep, the goat, the deer, the gazelle, the roe deer, the wild goat, the ibex, the antelope and the mountain sheep. You may eat any animal that has a split hoof divided in two and that chews the cud. However, of those that chew the cud or that have a split hoof completely divided you may not eat the camel, the rabbit or the coney. Although they chew the cud, they do not have a split hoof; they are ceremonially unclean for you. The pig is also unclean; although it has a split hoof, it does not chew the cud. You are not to eat their meat or touch their carcasses.

Of all the creatures living in the water, you may eat any that has fins and scales. But anything that does not have fins and scales you may not eat; for you it is unclean.

Clean Land Animals
(Scriptural Reference: Lev. 11:1-3, Deut. 14:4-6)

Antelope

Deer (venison)

Goat

Ox

Bison (buffalo)

Elk

Hart

Reindeer

Caribou

Gazelle

Ibex

Sheep (lamb, mutton)

Cattle (beef, veal)

Giraffe

Moose

 

 

 

 

 

 

Clean Birds and Insects
(Scriptural Reference: Lev. 11:21-23, Deut. 14:20)

Birds

Chicken

Grouse

Pigeon

Sparrow (and other songbirds)

Dove

Guinea fowl

Prairie chicken

Swan *

Duck

Partridge

Ptarmigan

Teal

Goose

Peafowl

Quail

Turkey

 

Pheasant

Sagehen

 

 

 

 

 

 

Insects

Types of locusts that may include crickets and grasshoppers

 

 

 

 

Clean Fish
(Scriptural Reference: Lev. 11:9, Deut. 14:9-10)

Albacore
(Crevalle, Horse
Mackerel, Jack)

Hardtail
(Blue Runner)

Mullet

Shad

Alewives
(Branch/River Herring)

Herring
(Alewife, Branch/Glut/
Lake/River/Sea Herrings)

Muskellunge
(Jacks)

Sheepshead

Anchovy

Kingfish

Perch
(Bream)

Silver Hake
(Whiting)

Barracuda

Long Nose Sucker
(Northern or
Red Striped Sucker)

Pike
(Pickerel, Jack)

Silversides

Bass

Common Sucker
(Fresh Water Mullet,
White Sucker)

Pig Fish

Smelt
(Frost or Ice Fish)

Black Drum

Crappie
(Black/White Crappies)

Pollack
(Pollock, Boston Bluefish)

Snapper
(Ebu, Jobfish, Lehi,
Onaga, Opakapaka, Uku)

Black Pomfret
(Monchong)

Drum

Pompano

Snook
(Gulf Pike)

Blue Runner
(Hardtail)

Flounder
(Dab, Gray/Lemon Sole,
Summer/Winter Flounder,
Yellow Tail)

Red Horse Sucker
(Redfin)

Sole

Bluebacks
(Glut Herrings)

Grouper
(Black/Nassau/Red/
Yellowfish Grouper, Gag)

Red Snapper

Spanish Mackerel

Bluebill Sunfish

Grunt
(White/Yellow Grunts)

Redfish

Steelhead

Bluefish

Gulf Pike
(Robalo, Snook, Sergeant)

Robalo
(Gulf Pike)

Striped Bass

Bluegill

Haddock

Porgy
(Scup)

Sucker
(Red Horse Sucker, Redfin)

Bonitos

Hake

Red Drum
(Redfish)

Sunfish

Bowfin

Halibut

Rockfish

Tarpon

Buffalofish

Hardhead

Salmon
(Chum, Coho, King,
Pink or Red)

Trout
(Gray Sea/Lake/Sand Sea/
White Sea/Spotted Sea Trouts, Weakfish)

Butterfish

Mackerel
(Cobia)

Sardine
(Pilchard)

Tuna
(Ahi, Aku, Albacore, Bluefin, Bonito, Shipjack, Tombo, Yellowfin, Yellowtail)

Carp

Mahimahi
(Dorado, Dolphinfish
[not the mammal dolphin])

Scup
(Porgy)

Turbot
(except European turbot)

Chubs
(Bloater, Longjaw, Blackfin)

Menhaden

Sea Bass

Whitefish

Cod

Minnow

Sergeant Fish
(Gulf Pike)

Whiting
(Silver Hake)

 

 

 

Yellow Perch

 

 

Unclean Land Animals
(Scriptural Reference: Lev. 11:4-8, 29-31, Deut. 14:7-8)

Swine

Boar, Peccary, Pig (hog, bacon, ham, lard, pork)

Canines

Equines

Gorilla

Rat

Coyote

Ass

Groundhog

Rhinoceros

Dog

Donkey

Hare

Skunk

Fox

Mule

Hippopotamus

Slug

Hyena

Horse

Kangaroo

Snail (escargot)

Jackal

Onager

Llama (alpaca, vicuña)

Squirrel

Wolf

Zebra (quagga)

Mole

Wallaby

Felines

Other

Monkey

Weasel

Cat

Armadillo

Mouse

Wolverine

Cheetah

Badger

Muskrat

Worm

Leopard

Bear

Opossum

 

Lion

Beaver

Porcupine

 

Panther

Camel

Rabbit

 

Tiger

Elephant

Raccoon

 

Unclean Insects
(Scriptural Reference: Lev. 11:21-23, 41-42)

All insects except the grasshopper family.

 

 

Unclean Birds/Reptiles
(Scriptural Reference: Lev. 11:13-20, Deut. 14:12-19)

Unclean Birds

Albatross

Eagle

Magpie

Roadrunner

Bat

Flamingo

Osprey

Sandpiper

Bittern

Grebe

Ostrich

Seagull

Buzzard

Grosbeak

Owl

Stork

Condor

Gull

Parrot

Swallow

Coot

Hawk

Pelican

Swift

Cormorant

Heron

Penguin

Vulture

Crane

Kite

Plover

Water Hen

Crow

Lapwing

Rail

Woodpecker

Cuckoo

Loon

Raven

 

 

 

 

 

Unclean Reptiles/Amphibians
(Scriptural Reference: Lev. 11:29-30, Deut. 14:7)

Reptiles

Amphibians

Alligator

Blindworm

Caiman

Frog

Crocodile

Newt

Lizard

Salamander

Snake

Toad

Turtle

 

 

 

Unclean Fish/Marine Animals
(Scriptural Reference: Lev. 11:10-12, Deut. 14:9-10)

Fish

Shellfish

Soft Body

Sea mammals

Bullhead

Abalone

Cuttlefish

Dolphin

Catfish

Clam

Jellyfish

Otter

Eel

Crab

Limpet

Porpoise

European turbot

Crayfish

Octopus

Seal

Marlin

Lobster

Squid (calamari)

Walrus

Paddlefish

Mussel

 

Whale

Shark

Prawn

 

 

Stickleback

Oyster

 

 

Squid

Scallop

 

 

Sturgeon
(includes most caviar)

Shrimp

 

 

Swordfish

 

 

 

On Kosher Fish FAQ

Information about Kosher Food

  • ABC Kosher
  • Judaism Torah information concerning Kosher Sex

    Attitudes Towards Sexuality
    Laws of Separation
    Birth Control
    Abortion
    Homosexuality
    Masturbation
    Jewish law clearly prohibits male masturbation. This law is derived from the story of Onan (Gen. 38:8-10), who practiced coitus interruptus as a means of birth control to avoid fathering a child for his deceased brother. G-d killed Onan for this sin. Although Onan's act was not truly masturbation, Jewish law takes a very broad view of the acts prohibited by this passage, and forbids any act of ha-sh'cha'tat zerah (destruction of the seed), that is, ejaculation outside of the vagina. In fact, the prohibition is so strict that one passage in the Talmud states, "in the case of a man, the hand that reaches below the navel should be chopped off." (Niddah 13a)

    The issue is somewhat less clear for women. Obviously, spilling the seed is not going to happen in female masturbation, and there is no explicit Torah prohibition against female masturbation. Nevertheless, Judaism generally frowns upon female masturbation as "impure thoughts."

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    Dietary and health Disclaimer!

    This web site is written based on my personal experiences and and reflects my perceptions. In no way, however, are any of the suggestions meant to take the place of advice given by physicians. Please consult a medical or health practitioner should the need be indicated.