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Reel talk... 🐟 The newest episode of the Keeping it Kosher podcast drops this Motzaei Shabbat!
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Our host Rabbi Ezra Sarna is joined by Rabbi Chaim Goldberg, OU Kosher Rabbinic Coordinator and resident fish expert, for a fascinating deep dive into the world of kosher fish. From identifying kosher species to understanding what goes into the supervision of a fish processing plant, this episode explores what it takes to ensure the fish on your plate meets kosher standards. Listen at keepingitkosher.org, or wherever you get your podcasts. 🎧 #oukosher #keepingitkosher #podcast #trailer #kashrut
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Transcript
Auto-generated transcript. Not time-synced to the video.
I really don't know so much about fish. I'm
very excited for this opportunity to learn more.
Today we're sitting down in the OU
kitchen with Rabbi Chaim Goldberg.
The number one most important skill if you
want to be successful in Kashrus is curiosity.
He is the OU's resident expert on
everything that comes out of the water.
When you're trying to figure out if a
fish is kosher, you're looking to check
if the fish has scales that can be removed
from the fish without ripping the skin.
And he's traveled to fish factories
on five different continents.
Fish tend to be in some of the most
picturesque places on planet Earth.
To ensure what ends up on
your plate is 100% kosher.
We're always going to look
at what non-kosher could get
into the factory and what systems are
there to prevent that from happening.
It's a fascinating conversation.
Let's jump right in.
Wow, I wasn't expecting that answer.
Lucky you.