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I never ate sturgeon or swordfish, and I am not fully aware of the scientific facts.
R’ Soloveitchik, it seems, held like the Knesset haGedolah. Italian and Moroccan Jews have a clear mesorah to eat it.
Holding like Rav Soloveitchik hardly makes one a clown.
And, I think there are very few people out there who hold like one rav on all things. The Rav urged his talmidim to think for themselves, which is why I doubt any of his talmidim eat Kraft Cheese (certainly not Rabbi Avi Weiss, shlita).
The Rav believed in land for peace; I think this is a flawed argument halakhically. Yet, the Rov also had many unconventional chumros and frankly, some leniencies that I don’t chap. Rav Schachter himself says this.
I would be the first to say that a chutznik in Israel needs to keep 2 days of yom tov, yet the Rav said they should keep a day and a half. His talmidim put up an eruv in Teaneck, which is not kosher. And he also allowed dairy bread without a heker (he said that the dairy hechsher on the bag is a heker), which goes against the Gemara.
I don’t claim to slavishly follow any one authority. I follow a rational and reasonable reading of the halakha, in line with the intended meaning of Hazal and its codification in the Rambam and Shulchan Aruch.
Sturgeon happens to be a nonkosher fish we eat caviar from. (Although sturgeon is/was considered kosher by some, similar to the case of swordfish). “
I have a feeling you meant to say that it happens to be a non-kosher fish which is often a source for caviar for people who like caviar (but since it is overwhelmingly not accepted as kosher, frum Jews do not utilize that source).
I corrected myself.
hello.
from wikipedia:
Caviar, according to the Food and Agriculture Organization, is a product made from salt-cured fish-eggs of the Acipenseridae family. The roe can be “fresh” (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.[1]
Traditionally the term caviar refers only to roe from wild sturgeon in the Caspian and Black Seas[2] (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other fish such as salmon, steelhead, trout, lumpfish, whitefish,[3] and other species of sturgeon.[4][5]
so it seems this is another word that has a very specific meaning and a more general meaning. however it doesnt seem to be just a synonym for ‘row’.
goodbye.
Everyone refers to salmon and whitefish roe as caviar.
That is certainly how they market it.
Sunday, anyways, I am making latkes with smoked salmon and blck whitefish cavair, OU, from Marky’s.
on no! my one post in a long time and I wrote ‘row’ when I should have written ‘roe’.
Rebdoniel-you made a typing mistake which needs bold type to rectify- Caviar (Must be from a kosher fish) See: Sturgeons (non kosher).
The logical thrust of my argument above is obvious; it is obvious from what I said above that I wouldn’t eat sturgeon caviar.
(Although I wouldn’t chastise those who do, per the Noda b’Yehuda)
A freiliche hannuka!
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