Blood was regarded by the ancient Hebrews, and is by many primitive peoples today, as the vital part of the animal which must be given back to God. Fish does not come under this category, possibly because it is a cold-blooded animal.
Fish that have fins and scales—none other—may be eaten. This would bar all shellfish, such as oysters or lobsters, as well as fish of the eel variety. There seems to have been some good dietetic reason for this, as the Eastern waters were doubtless often polluted, and there may have been cases of poisoning resulting from mistaking poisonous water snakes for eels.
No scavengers or birds of prey are to be eaten. These are regarded as unclean.
The suet of ox, sheep, or goat is forbidden (not the fat). Fat of birds or permitted wild animals is not forbidden.
An egg yolk with a drop of blood on it is considered as an embryo chick, and is forbidden.
II. PRESCRIBED MODES OF PREPARING FOOD
The following partial prohibitions are fully as important as the above:
After the proper cut of meat is secured from the proper kind of animal which has been slaughtered in accordance with Jewish Law, it is to be soaked half an hour to soften the fiber and enable the juice or blood to escape more readily when salted. (The pan used for this purpose may not be used for anything else.) The meat is then thoroughly salted, placed on a board which is either perforated or fluted, and placed in an oblique position, so as to enable the blood to drain off. It is allowed to remain thus for one hour, after which time it is to be washed three times. The washing is for the purpose of removing all the salt. This process is called Koshern and is regarded as very important.
Bones with no meat and fat adhering to them must be
