I used a Teriyaki Sauce that contained stam Yayin for fish. I bake it in the oven. The fish was pre sliced into wedges(about 8 pieces) about an inch thick before applying the sauce. What is the status of the fish, the baking tray, and the oven. Parchment paper was used as a base.


The fish should not be used, since it has the actual taste of the non kossher wine. The oven and the tray can be kashered with libuun kal, therefore they should be cleaned well, and then the oven should be heated to the highest setting, with the tray inside it, for fifteen twenty minutes to kasher it out.


Tags: kashering

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