Pronunciation: [bɹˈa͡ɪə] (IPA) 
Breier is a type of fish, but its spelling can be a bit tricky to decipher. The IPA phonetic transcription can help make sense of it. In this case, the pronunciation is /ˈbreɪər/, with the stress on the first syllable. The spelling includes the diphthong "ei" (which sounds like "ay") and the silent "e" at the end. By breaking down the pronunciation and spelling, it becomes easier to understand how "Breier" is spelled and pronounced.
Breier is a term used predominantly in the context of Jewish dietary laws, specifically regarding the kosher status of fish. The word "breier" is a Yiddish term that translates to "cleaner" or "separator" in English. It refers to the process of examining fish to determine if they are indeed kosher and suitable for consumption.
In kosher dietary laws, certain species of fish are considered kosher, while others are not. Those that are deemed acceptable must have both fins and scales. The examination process carried out by a knowledgeable individual, known as a "shochet," involves inspecting various organs and physical characteristics of the fish to ensure religious requirements are met. The shochet must ensure that the fish has both fins and scales, as the absence of one or both automatically renders it non-kosher.
The term "breier" specifically relates to the assessment of fish scales. It indicates that the scales have been carefully inspected, separating them from the skin of the fish, and thereby affirming the kosher status if the fish is found to have suitable scales.
In broader usage within Jewish communities, "breier" can also refer to a person who is knowledgeable in the assessment of fish and is therefore qualified to determine their kosher status. These individuals may work in marketplaces, fish markets, or slaughterhouses, performing the essential task of separating fish scales, ensuring the observance of kosher dietary laws within the community.
