Kosher foods are those that conform to Jewish dietary laws. In terms of seafood, this means only fish with fins and scales. Some common Australian kosher fish are: albacore, anchovies, barramundi, blue-eye trevalla, blue grenadier, bream, flathead, flounder, garfish, gemfish, mulloway, John dory, mackerel, morwong, mullet, mulloway, Murray cod, orange roughy, pike, red emperor, redfish, salmon, sardines, snapper, sole, trevally, trout, tuna, warehou (blue and silver), whiting and yellowtail kingfish. Some common species that are NOT kosher are: catfish, eel, shark (sometimes sold as flake), leatherjackets, ling, rays and skate, and swordfish. Skinless fillets are prohibited unless it can be certain they’re from a kosher species prepared with knives and boards thoroughly cleaned before cutting.