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fresh or frozen, unprepared: Kosher fish (copied from: https://www.123cacher.fr/manger-cacher/liste_des_poissons_cacher.htm) Bleak, Haddock, Albacore, Shad, Anchovy, Atherine, Bass, Barbeau or Barbot, Barbue (Turbot is prohibited), Beryx, Bogue, Bonite, Bremen, Pike, Cod or Cabilleau, Capélan, Captain, Carp (Leather carp is prohibited), Mirror carp (The presence of scales must be checked), Carpion, Carrelet, Horse mackerel, Colin, Colinot, Dorade (gray, pink, royal or redfish), Haddock, Smelt, Emperor, Flounder, Halibut, Roach or Rosse, Albacore or White tuna, Goujon, Grenadier, Gurnard, Herring, Hocki, Julienne, Lich, Lieu, Dab, Limande-Sole, Limande-plaie, Lingue, Loup (the Filet de Loup and the Sea bass are prohibited), Mackerel, Whiting, Hake or Hake, Hake, Grouper, Cod, Mostelle, Mulet or Muge , Ombrine, Garfish, Pageot, Pagre, Bigeye, Perch, Plie, Priest, Rascasse, Red mullet, Saint Pierre (only freshwater!), Pike perch, Golden Sar or Sargue, Sar dine, Salmon (Salmonette is prohibited), Sole, Sprat, Pout, Tench, Tuna, Trout, Salmon trout, Veron, Old, Snapper, Vive or Sea dragon Important notices: Fish or fish fillets allowed cannot be purchased , that if the scales are still recognizable. Ground fish can only be purchased from stores with supervision. Skinless fish are only allowed if the head and backbone are still whole and through this the fish can be recognized as hiding. Also kosher fish cannot be ground on machines, on which fish or other non-kosher products have not been ground. If the fish have been cut or ground with knives or non-kosher tools the surface of the cut should be rinsed thoroughly under running water and scrubbed. If possible the knife or the non-concealing tool should be washed thoroughly by scrubbing intensely. Trade names may vary by region. Imported fish are often called by their customary names in their countries of origin. Recently hitherto unknown fish (often from the far east) are on sale here. In case of doubt, a request must be made to the rabbinate. Smoked fish can be problematic, because they are partly produced on non-kosher facilities. In salmon, worms that are difficult to recognize must be removed by washing and rubbing thoroughly. Other fish, eg carp, which can also be infested with worms must obviously be controlled.