Are there types of smoked salmon which need a hechsher? Any difference cold cured or hot smoked?.
All the ingredients in the product need to be kosher
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Shalom Rav, I was wondering if one has to be concerned for Bishul Akum with Smoked Salmon. And Why/Why not. Thanks!
Nope
Shulchan Aruch YD 113/13
ש"ע יו"ד קי"ג י"ג
Is it a problem if salmon is smoked in the same place as cheese and meat when there are no proper cleaning protocols?
Please elaborate. No idea what you mean.
The situation is that a small, non-industrial smoking facility produces smoked salmon and trout, but in the same room they also smoke venison and cheeses. Everything is done in one space with shared shelves and equipment. It is not clear how much separation or cleaning takes place between different products, and I am trying to understand whether this presents a kashrut problem.
It most definitely presents a Kashrut problem.
Even if I remove the portion that may have come into contact with a prohibited item, would there still be an issue? Is the concern that it may have had direct contact with something prohibited, or rather that it was smoked in the same place?
Thank you for your response.
The problem is it’s not clear what is or isn’t happening there so we can’t answer this question without the facts
Ok. Thank you.