Certifying Herring: Resting Assured about the Fish that’s Cured- Part II

In Part II of his discussion of herring certification, Rabbi Goldberg elucidates the halachic and technical basis for certifying herring–despite its lack of scales and fins when leaving the factory! Another issue that comes up is the pickling and curing processes–some of which involve wine, a very kosher-sensitive ingredient. After “herring” this seminar, you’ll be an expert! If you have questions or comments for Rabbi Goldberg please send them to: goldbergc@ou.org

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