New York Kosher

Of the five million Jews that live in the United States, two million of them live in the New York area. The kosher food industry in the USA has a $7.5 billion annual turnover and is growing at 15% per year. Of the 700 organisations around the world that police the kosher industry, New York's Orthodox Union is one of the biggest.

These photographs were taken on assignment for Mare, the magazine of the sea and, fittingly enough, they concentrate on the kosher fish business.

For a fish to be kosher, it must have scales and fins, the method of killing the fish has no importance. There are 75 species of fish that are kosher. Sharks, Jelly fish, Shrimp and Eels do not have scales and are therefore non kosher. Even though classification of a fish as kosher seems to be quite a simple affair, organisations like the Orthodox Union employ Rabbis as Mashgiach's, who monitor every single kosher business to see that all ingredients and processes are kosher.

They are also present in the kitchens of every kosher restaurant, they check on the delivery and preparation of the food. Also, for some dishes, the oven or microwave has to be switched on by a Rabbi.

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