Gefilte fish

Gefilte fish - step 20 (Anschnitt 3)

Jars of gefilte fish

Gefilte fish

Type	Fish
Course	Appetizer
Place of origin	Poland, Lithuania, Ukraine, Belarus
Region or state	Eastern Europe
Created by	Ashkenazi Jews
Serving temperature	Cold or room temperature
Main ingredients	Fish, onion, carrot, matzo meal, eggs, salt, pepper
Cookbook: Gefilte fish   Media: Gefilte fish

Gefilte fish (from Yiddish: געפֿילטע פֿיש, gefilte fish, "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jews.

History

Gefilte fish originated in Eastern Europe and was developed by the Ashkenazi Jews as a way to extend the use of fish, which was often expensive. The dish allowed for the use of less desirable parts of the fish, which were ground and mixed with other ingredients to create a more palatable and economical meal. It became a staple for Shabbat and Jewish holidays, particularly Passover, when dietary laws restrict the consumption of leavened bread.

Preparation

The traditional preparation of gefilte fish involves deboning and grinding the fish, then mixing it with ingredients such as onion, carrot, matzo meal, eggs, salt, and pepper. The mixture is then shaped into balls or quenelles and poached in a fish stock made from the bones and skin of the fish, along with vegetables like onions and carrots. The poached fish balls are typically served cold or at room temperature, often garnished with slices of carrot and accompanied by horseradish.

Variations

There are several variations of gefilte fish, reflecting regional differences and personal preferences. Some recipes include a sweeter taste, achieved by adding sugar to the mixture, while others may incorporate different types of fish or additional seasonings. In modern times, commercially prepared gefilte fish is available in jars or cans, often with a gelatinous broth.

Cultural Significance

Gefilte fish holds a significant place in Jewish cuisine and culture. It is a symbol of Ashkenazi Jewish heritage and is often associated with family gatherings and religious observances. The dish's preparation and consumption are steeped in tradition, and it continues to be a beloved part of Jewish culinary practices.

Related Pages

• Ashkenazi Jews
• Jewish cuisine
• Shabbat
• Passover
• Matzo meal
• Horseradish

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