Which of the following is considered kosher fish?

The identification of kosher fish is based on specific criteria laid out in Jewish dietary laws, known as kashrut. Fish that are considered kosher must possess both fins and scales. This means that any fish meeting these criteria is deemed acceptable for consumption according to kosher standards.

The correct choice highlights that any fish with fins and visible scales qualifies as kosher. This is rooted in the guidelines found in the Torah, particularly in Leviticus 11:9-12, which specifies these attributes. Essentially, these characteristics serve as indicators of a species considered suitable for eating in the Jewish tradition.

Other options do not align with these kosher criteria. For instance, fish with a soft body do not necessarily have visible scales or fins, making them non-kosher by default. Fish that have no fins do not meet the requirements outlined in kosher laws, and shellfish, which fall outside the category of fish entirely, are also not kosher, as they do not possess the necessary fins and scales. Thus, the attributes of fins and scales are essential in determining the kosher status of fish.