ONLY FISH WITH FINS & SCALES ARE KOSHER. Fresh fish must be recognizable as being a kosher species. Jewish law therefore forbids the use of fillets which do not have the scaled skin attached & are not recognisable as being from a kosher species unless a rabbinic supervisor is present or the customer supervises the filleting of such fish. The supervisor should ensure that the knives and boards used are thoroughly clean before cutting commences. Should there be any doubt as to whether the fillets or cutlets have been cut with a clean knife, then the fish must be thoroughly washed in cold water before use. EXAMPLES OF ACCEPTABLE FRESH FISH SPECIES – please note that this list is not exhaustive Anchovey, Bass Hapuka, Saltwater Cod, Groper, Gurnard, Hake, Herring, Hoki, Kahawai, King Fish, Moki, Mullet, Perch, Pike, Redfish, Salmon, Sardines, Snapper, Sole, Tarakihi, Travalley, Trout, Tuna (kosher species: Albacore, Bluefin, Skipjack (Striped), Stripped, yellowfin, Longtail, Northern Bluefin,Southern Bluefin), Warehou and Whiting (Southern Blue). FISH SPECIES – NOT KOSHER - All Shell-Fish (including Crabs, Crayfish, Crustaceans, Lobsters, Oysters, Prawns & Mussels), Bullhead, Calamari, Catfish, Dogfish, Eel, Flake, Leatherjacket, Lemon Fish, Lumpfish, Marlin, Rock Salmon, Rockling, Sea Catfish, Skate, Shark, Shellfish, Squid, Stingray, Sturgeon, Swordfish, Turbot.