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re: mrfood16
Thanks Mrfood. That is a very compleate list. I was hoping for a more compact version. One that I could actually hand to the chef.
I got the idea from a recent trip to France. I found a one page list that listed kosher fish with the french translation. We carried it with us everywhere. without it I would have eaten only veggies.
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re: Goofy Yno
I think you are going to have to create your starting from a list of common sushi terms such as this - http://sushiref.com/glossary/ and then weed out the ones that re not kosher - I thin what you will find is you left with a very short list - the non-kosher sushi restaurants I have gone about 2/3 to 3/4 of what is on the menu uses some for of non-kosher seafood -
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re: Goofy Yno
The following short list was prepared by the JCC in Japan:
I can eat the following fish or sea foods
Bonito
Katsuo
Carp
Koi
Cod
Tara
Flounder
Karei
Haddock
Tara
Halibut
Hirame
Mackerel Pike
Sanma
Mullet
Bora
Red Snapper
Tai
Salmon (fresh, salted)
Sake, Namazake, Shiozake
Salmon Eggs
Ikura
Sardines
Iwashi
Sea Bass
Suzuki
Seaweed
Konbu, Nori
Sole
Shitabirame
Trout (lake)
Masu
Trout, Rainbow
Nijimasu
Trout, River
Ayu
Tuna
Maguro, Toro
Yellowtail
Hamachi, Buri
Whitefish
Shiromi-no sakana
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