Certifying Herring: Resting Assured about the Fish that's Cured- Part II

In Part II of his discussion of herring certification, Rabbi Goldberg elucidates the halachic and technical basis for certifying herring--despite its lack of scales and fins when leaving the factory! Another issue that comes up is the pickling and curing processes--some of which involve wine, a very kosher-sensitive ingredient. After "herring" this seminar, you'll be an expert! If you have questions or comments for Rabbi Goldberg please send them to: goldbergc@ou.org