Los Angeles Kosher Restaurants

Alaska pollock or walleye pollock (Theragra chalcogramma) is a North Pacific species of the cod family Gadidae. While related to the common Atlantic pollock species of the same family, the Alaska pollock is not a member of the same Pollachius genus.

The Alaska pollock has been said to be “the largest remaining source of palatable fish in the world.

Compared with pollock, Alaska pollock has a milder taste, whiter color and lower oil content.

High quality, single frozen whole Alaska pollock fillets may be layered into a block mold and deep frozen to produce fish blocks that are used throughout Europe and North America as the raw material for high quality breaded and battered fish products. Lower quality, double-frozen fillets or minced trim pieces may also be frozen in block forms and used as raw material for lower quality, low-cost breaded and battered fish sticks, portions, etc.

Single frozen Alaska Pollock is considered to be the premier raw material for surimi; the most common use of surimi in the United States is “imitation crabmeat” (also known as crab stick). It is the main ingredient in the surimi-based sandwich product called “Seafood Sensation”.

Alaska pollock is commonly used in the fast food industry, for example the Filet-O-Fish sandwich at McDonald’s. It is also used by Dairy Queen, Arby’s, and Burger King.

You can find authentic Kosher Alaska Pollock on many Kosher Restaurants in Los Angeles.

Tilapia (pronounced /tɨˈlɑːpiə/) is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia inhabit a variety of fresh water habitats including shallow streams, ponds, rivers, lakes and estuaries. Most tilapia are omnivorous with a preference for aquatic vegetation and detritus. Historically they have been of major importance in artisan fishing in Africa and the Levant and are of increasing importance in aquaculture (see tilapia in aquaculture).

The common name tilapia is based on the name of the cichlid genus Tilapia, which is itself a latinization of thiape, the Tswana word for “fish.” Scottish zoologist Andrew Smith named the genus in 1840.

Like other large fish, they are a good source of protein and a popular target for artisanal and commercial fisheries. Tilapia have very low levels of mercury as they are a fast-growing and short-lived fish that mostly eats a vegetarian diet and therefore do not accumulate mercury found in prey. There is research suggesting that farm-raised tilapia contains an 11:1 ratio of omega-6 to omega-3 fatty acids whereas other fish, such as salmon, contain closer to a 1:1 ratio.

You can find authentic Kosher Tilapia on many Kosher Restaurants in Los Angeles.

Swordfish (Xiphias gladius; from Greek ξίφος: sword, and Latin gladius: sword), also known as Broadbill in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a popular sport fish of the billfish category, though elusive.

The swordfish is named after its sharp beak resembling a sword (Latin gladius), which together with its streamlined physique allows it to cut through the water with great ease and agility. Contrary to belief the “sword” is not used to spear, but instead may be used to slash at its prey in order to injure the prey animal, to make for an easier catch.

Swordfish were harvested by a variety of methods at small scale (notably harpoon fishing) until the global expansion of long-line fishing. Longline gear can be targeted to a variety of fish, but bycatch remains a significant problem.

Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier.

Swordfish are classified as oily fish. Many sources including the United States Food and Drug Administration warn about potential toxicity from high levels of methylmercury in swordfish. The FDA recommends that women who are pregnant or who may become pregnant should eat no more than one seven-ounce serving a month; others should eat no more than one serving a week.

You can find authentic Kosher Swordfish on many Kosher Restaurants in Los Angeles.

The milkfish (Chanos chanos) is the sole living species in the family Chanidae. (About seven extinct species in five additional genera have been reported.) The milkfish is an unofficial national symbol of the Philippines, where it is called by the Tagalog name bangus.

Milkfish have a generally symmetrical and streamlined appearance, with a sizable forked caudal fin. They can grow to 1.7 meters but are most often about 1 meter in length. They have no teeth and generally feed on algae and invertebrates.

They occur in the Indian Ocean and across the Pacific Ocean, tending to school around coasts and islands with reefs. The young fry live at sea for two to three weeks and then migrate to mangrove swamps, estuaries, and sometimes lakes and return to sea to mature sexually and reproduce.

The milkfish is an important seafood in Southeast Asia. The fry are collected from rivers and raised in ponds where they grow very quickly and are then sold either fresh, frozen, canned, or smoked. Because milkfish is notorious for being much bonier than other food fish, deboned milkfish, or “boneless bangus,” has become popular in stores and markets.

You can find authentic Kosher Milkfish on many Kosher Restaurants in Los Angeles.