FISH Many have the custom to purchase whole fish for Pesach and to clean and fillet the fish in the Pesach kitchen using Pesach utensils. If fish is to be cleaned and filleted in the fish shop, this should preferably be done with a Pesach knife supplied by the customer on a clean and preferably covered counter. In all circumstances the fish should be thoroughly washed with cold water at home. Minced fish should be minced at home in Pesach utensils or at a shop under rabbinic supervision.
Bulk commercial raw kosher skin-on fish fillets are suitable, but should be purchased before Pesach. It is preferable that after defrosting the fish, they should be rinsed in cold water.
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