Gefilte Fish

01 / ABOUT THE DISH

About the dish

Gefilte fish, or stuffed fish (from gefilte, which means filled or stuffed in Yiddish), is a ubiquitous Jewish appetizer that is based on chopped or ground fish. This dish is typically prepared with ground carp, pike, or whitefish that is combined with a variety of other ingredients before it is shaped into balls or oval patties, which are then usually simmered in fish stock. Typical ingredients that go into gefilte fish include matzo meal, eggs, onions, carrots, leeks, parsley, goose fat or oil, and various seasonings and spices such as salt, pepper, allspice, sugar, cinnamon, or bay leaves. Gefilte fish may be more on the savory side, with a distinctive peppery flavor, as it is usually prepared in countries such as Lithuania and Russia, or sweet, a version that is typical of Polish cuisine. Believed to date back to medieval Germany, this specialty has been attributed to the Ashkenazi Jews, and despite the many different theories regarding its creation, the dish has most likely been invented out of poverty and the need to feed many people with as little expense as possible. Today, gefilte fish balls or patties are available in jarred or frozen versions, though many people prefer the homemade versions over the store-bought ones as these are almost always rather bland-tasting and unappetizing. The dish is usually enjoyed chilled or at room temperature, topped with boiled carrots and onions, and accompanied by a side of chrain (ground horseradish, often mixed with beets). Gefilte fish has been traditionally consumed for Shabbat, although it is also eaten for a number of Jewish holidays such as Passover Seder and Rosh Hashanah, the Jewish New Year.