(Courtesy of AI Men’s Club) Every Thursday night at Hillside’s Congregation Adath Israel, the mishmar chabura files in expecting the usual fare: a simmering pot of cholent, kugel, and their new leader, Rabbi Shimmy Steinmetz, at the head of the table, ready to begin the shiur. But one recent Thursday, these items were missing, replaced instead by packages of raw fish. A bundle of catfish was the biggest giveaway that this was no mix-up of grocery deliveries. That’s when Rabbi Chaim Goldberg, a rabbinic coordinator for OU Kosher, stepped up to the proverbial plate.

Adath Israel’s Men’s Club had arranged this Ask OU event for Hillside’s growing community, an increasingly popular part of New Jersey where new families, drawn by the warm atmosphere and vibrant shul life, are transforming the landscape. Rabbi Goldberg arrived with an indefatigable sense of humor to illustrate the finer points of kosher fish identification. He stressed the difference between fish with true ‘kaskeses’ and those whose scales don’t pass muster. Gloves were off—literally—as Rabbi Goldberg held up examples of mackerel, salmon, pompano, tilapia, and more. He also offered cautionary tales about species substitution, a timeworn concern of the U.S. Food and Drug Administration: Unreliable fishmongers might swap a cheaper, non-kosher fish for a pricier, kosher species, a trap even the most seasoned shopper could fall into. Rabbi Goldberg’s point was clear: If the establishment isn’t certified, or if you’re not sure where your fish is coming from, keep your eyes open.

The session concluded with a lively Q&A ranging from fishy conundrums to practical Pesach prep. While the absence of cholent and kugel caught some off-guard, the sushi platters, it turns out, were an excellent stand-in—perfect for fueling the conversation long after the lecture ended.