Roughly half of the Israeli-Jewish population attests to keeping kosher at home. Kosher restaurants, though rare in the 1960s, make up around a quarter of the total , perhaps reflecting the largely secular values of those who dine out. Hotel restaurants are much more likely to serve kosher food. The non-kosher retail market was traditionally sparse, but grew rapidly and considerably following the influx of immigrants from the post-Soviet states during the 1990s. Together with non-kosher fish, rabbits and ostriches, pork—often called "white meat" in Israel—is produced and consumed, though it is forbidden by both Judaism and Islam.