Kosher fowl include chicken, turkey, goose, and certain duck. Animals and fowl must be slaughtered by a specialist, called a shochet, and then soaked and salted in accordance with Jewish law. These may not be eaten in combination with meat or fowl. All fruits, grains and vegetables in their natural state are Kosher and Parve. Fish which have fins and scales are Kosher and Parve.
Some examples are salmon, halibut and carp.
Not Kosher fish species include sturgeon, catfish and swordfish. All shellfish, eel, sharks, underwater mammals, and reptiles are not Kosher. A Parve item can become either dairy or meat when it is cooked together with food in either category. Certain grain products and their derivatives, although Kosher the rest of the year, may not be used during Passover. In addition, in many communities legumes are not permitted on Passover.