http://www.kosherblog.net/2004/04/26/iron_chef_and_kosher_fish/ Finding the finer side of everyday kosher living Sat, 30 Aug 2008 15:43:27 +0000 http://wordpress.org/?v=2.6 http://www.kosherblog.net/2004/04/26/iron_chef_and_kosher_fish/#comment-1240 Tina Wed, 19 May 2004 12:47:45 +0000 http://www.kosherblog.net/2004/04/26/iron_chef_and_kosher_fish/#comment-1240 Or like my father-- purchase it intact from a non-kosher place and scale and filet/steak it at home. Or like my father– purchase it intact from a non-kosher place and scale and filet/steak it at home.

]]> http://www.kosherblog.net/2004/04/26/iron_chef_and_kosher_fish/#comment-1239 Avi Mon, 10 May 2004 22:20:38 +0000 http://www.kosherblog.net/2004/04/26/iron_chef_and_kosher_fish/#comment-1239 For those in the NJ area, the Kosher Experience Shoprite locations have kosher fish sections, where they carry a nice selection of fish (tuna, red snapper, trout etc) and can usually get stuff if you are able to pre-order with them.The other basic approach is a Alyssa mentioned. Just get yourself a cutting board and the appropriate knife and most good places will be happy to cut using that. In the absence of being able to make use of either of the above, first of all anything is subject to CYLHA (consult your local halachik authority), but basically if you are just having them clean the fish and leave it as a large piece where you will cut steaks from it later, that is your best approach. Once home, you only need to cut a thin piece from each cut end and then wash the fish well (this is basically the more stringent opinion). Fillets are much more of a problem. For those in the NJ area, the Kosher Experience Shoprite locations have kosher fish sections, where they carry a nice selection of fish (tuna, red snapper, trout etc) and can usually get stuff if you are able to pre-order with them.The other basic approach is a Alyssa mentioned. Just get yourself a cutting board and the appropriate knife and most good places will be happy to cut using that. In the absence of being able to make use of either of the above, first of all anything is subject to CYLHA (consult your local halachik authority), but basically if you are just having them clean the fish and leave it as a large piece where you will cut steaks from it later, that is your best approach. Once home, you only need to cut a thin piece from each cut end and then wash the fish well (this is basically the more stringent opinion). Fillets are much more of a problem.

]]> http://www.kosherblog.net/2004/04/26/iron_chef_and_kosher_fish/#comment-1238 nonmevushalmarc Sun, 02 May 2004 11:38:17 +0000 http://www.kosherblog.net/2004/04/26/iron_chef_and_kosher_fish/#comment-1238 While the topic of fish was up, I just wanted to point you all towards a wonderful and super easy salmon recipe that I found on FoodTV.com this week: Salmon & Avocado with Sesame-Soy Dressing. It was one of the best salmon recipes I remember having in a long time. You can find the online recipe here: <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_7899,00.html" rel="nofollow">http://www.foodnetwork.com/...</a> While the topic of fish was up, I just wanted to point you all towards a wonderful and super easy salmon recipe that I found on FoodTV.com this week: Salmon & Avocado with Sesame-Soy Dressing. It was one of the best salmon recipes I remember having in a long time. You can find the online recipe here: http://www.foodnetwork.com/...

]]> http://www.kosherblog.net/2004/04/26/iron_chef_and_kosher_fish/#comment-1237 alyssa Mon, 26 Apr 2004 11:35:26 +0000 http://www.kosherblog.net/2004/04/26/iron_chef_and_kosher_fish/#comment-1237 what we used to do when living in boston was bring our own knife/cutting board to a store that sells fish and have them fillet a fish in front of us. what we used to do when living in boston was bring our own knife/cutting board to a store that sells fish and have them fillet a fish in front of us.

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