Afaik people use only milchig silverware with fish and fish products. In a sense, we do have separate cutlery for meat and fish.

What's the halacha?
Do you do something else?

What do you do on Shabbos?

The halacha is that you don't need separate silverware for fish and meat.

We have separate cutlery for fish and meat within the meat set. I thought it was the standard. The small fork is for fish.

hmm what do you use shabbos for the fish?

ETA I see notreallyhere beat me.

forgot about that... We don't use fish forks for meat and drink and eat before fish and meat, but good point.

What happens if a kid accidentally mixes up their forks? You'll kasher them?

I've never seen or heard of it being done (except H.com) and I've been around the block.
You've never had anyone rinse off the plates/cutlery between fish and meat?
No one cooks fish in fleishig pots?? Do people really have a special pot to cook the gefilte fish?
Or do people only eat fish on Shabbos anyway so de facto they have separate kelim???

but isn't it standard? I mean the cutlery COMES like that, it has nothing to do with halacha?

We use milchig and fleishig silverware for fish. We don't specifically only use the small forks for fish.

We use the same grill for meat and fish (separately). We use fleishig pots and containers for both meat and fish.

Not at all. I wasn't addressing the halachic aspect of her comments. I just assumed it was standard as far as cutlery goes.Exactly.

What do people who are makpid do in restaurants??
They surely don't have separate silverware let alone kelim...

As long as its clean,what's the problem?

That's the whole question of the thread.
And it turns out that some people ARE makpid NEVER to use the same kelim for fish and meat. (like Pinchas' Momma and others I remember from previous threads)

Why are they makpid? Theres no sakana unless they are actually mixed together.

9

I guess they are concerned about stuff absorbed into the kelim, or not washing them thoroughly enough......

Yep. There are fish pots and meat pots. It's interesting because my family is not like into all kinds of crazy chumras (etc.) but for some reason we do this. (Or maybe my mother just doesn't want the taste of the fish ruining the meat and vis versa.)

The small forks (of the meat set) are for fish. (Mom calls them "fish forks.")But if they get used for meat it's not like we kasher them - we just rinse them off. Same goes for small plates.(Though for dairy meals we use even the big forks and the big plates of the dairy set for fish leading me to believe "taste" has nothing to do with it.)

Eating out is not a problem if the silverware is washed off.

But as I said before - there is a George Forman for fish and one for meat. (Maybe also for taste reasons...)

Something's niggling my brain about having a separate fish pot. We only cook fish in separate pareve fish pots. Maybe I'm mixing it up with having a specific egg pot?

When I was growing up, we simply changed plates and utensils between eating fish and meat.
The plate that was used today for fish might be used tomorrow for meat. Similarly, the
pan that was used to make salmon croquettes for Friday night was used on Sunday
for meat. We didn't keep fish and meat plates separate as we did meat and dairy.
Not all would posken this way, so proceed with caution.

http://www.dailyhalacha.com/Display.asp?Pa...amp;ClipID=1257