Cleaning Fish 🐟 - Keeping it Kosher Clip

You go to your local supermarket,  and they have lightly packaged fish,   and you take it home. You take the salmon  home. How do you make it kosher to serve?   You're going to turn on the water to not-hot.  You take your sharp non-serrated knife,   and you scrape all sides of the fish.  The top side, the sides, the backside,   the edges, whatever side may have touched knife,  board, or gloves that handle non-kosher residue,   you want to scratch that all off. And then you  want to rinse everything with the same not-hot   water. And now you have cleaned off your fish.  You've also cleaned off your knife. When I often   give this presentation, people will start asking  me afterwards, but you treifed up your sink. So   that was the point of using the not-hot water.  The same way the not-hot water didn't transfer   flavor into the fish, it also won't transfer tam  into the sink, the knife, or anything else. So   that's why we tell you to use not-hot water. Rinse  it, scrape it, rinse it, and you're good to go.