Kosher meat and fowl are kashered with coarse salt in order to remove as much blood as possible.
Since the liver is full of blood, salting it is ineffective. Liver needs to be roasted over an open flame to remove as much blood as possible.
Blood spots in eggs may not be eaten, and usually, the entire egg is discarded if it has a blood spot.
If a fish has fins and scales then it is Kosher, and its blood may be eaten. However, if the blood has separated from the fish and cannot be distinguished from non-fish blood then it is forbidden.
If a bowl of fish-blood has fish-scales floating in it, then it's permitted.
Source: Kitzur Shulchan Aruch 46:1,2
- Danny Schoemann
Tuesday, 8 Sivan 5778
דָּם הַנִּמְצָא בְּבֵיצִים, אָסוּר, וְלִפְעָמִים כָּל הַבֵּיצָה אֲסוּרָה. וְלָכֵן כְּשֶׁעוֹשִׂים מַאֲכָל עִם בֵּיצִים יֵשׁ לִבְדֹּק אוֹתָן
דַּם דָּגִים מֻתָּר. אַךְ אִם קִּבְּצוֹ בִּכְלִי, אָסוּר, מִפְּנֵי מַרְאִית הָעַיִן. לְפִיכָךְ אִם נִכָּר שֶׁהוּא מִדָּגִים כְּגוֹן שֶׁיֵּשׁ בּוֹ קַשְׂקַשִּׂים, מֻתָּר
No comments:
Post a Comment