What Is Gefilte Fish? Here’s Everything You Need to Know.
Maybe you’ve seen the jars of fishy orbs suspended in a jelly-like substance in the grocery store and wondered, “What exactly is this stuff?” Gefilte fish has a long history, originating in Germany and following Eastern European Jews to the United States, but the religiously significant dish is often maligned for looking and tasting, well, gross.
But I’m willing to make the argument that this shouldn’t be the case, and a lovingly homemade gefilte fish can be a source of pride at Shabbat or any time. I like to experiment with using different types of fish (whitefish, pike, and carp are traditional) like cod, halibut, or even salmon for a slightly pink-hued gefilte fish, and my secret ingredient is a pinch of fresh, minced tarragon, an aromatic herb that elevates the dish. Here’s everything you need to know about gefilte fish, including a few of our favorite recipes.
What Is Gefilte Fish?
Gefilte fish (from the Yiddish for “stuffed fish”) is a Jewish dish consisting of ground, freshwater fish such as whitefish, pike, and carp that has been mixed with eggs, onions, matzo meal, and seasonings before being shaped into balls or quenelles and poached in a flavorful fish broth made from the head and bones of the fish. The collagen in the fish bones enriches the stock, giving it a jelly-esque consistency when cooled.
Historically, gefilte fish — pronounced “guh-fil-tuh” — referred to a ground fish mixture that was stuffed into fish skin before being cooked, but modern gefilte fish makers usually omit this step. In Great Britain, gefilte fish is served fried, adding a welcome crispiness to an otherwise extremely soft dish.
While premade gefilte fish is also sold in grocery stores, making a homemade version is as simple as preparing fish balls and simmering them in a hearty fish broth.
When Do You Eat Gefilte Fish?
Gefilte fish is a standard on the table at Jewish holidays like Passover and Rosh Hashanah, as well as on Shabbat. In Poland, Catholic families eat gefilte fish (karp po żydowsku, which translates to “carp, Jewish-style”) on Christmas Eve and Holy Saturday.
Fish is a symbol of fertility and prosperity for Jews, so fish dishes are a common sight during religious observations. However, removing bones from fish is prohibited on Shabbat, so gefilte fish is typically made in advance (or purchased) and served cold or at room temperature.
What Does Gefilte Fish Taste Like?
Gefilte fish can lean to the sweet or savory side. Gefilte fish made with sugar (in both the fish balls and the broth) has a sweet flavor that’s best balanced by the traditional accompaniment of horseradish or chrain, a paste made from beets and horseradish. There is also a peppery version of gefilte fish, which eliminates or reduces the sugar and uses black pepper as the primary seasoning. Gefilte fish can be flavored with fresh herbs like dill or parsley and spices like fennel seed or paprika.
How Do You Eat Gefilte Fish?
Gefilte fish is typically served cold or at room temperature as an appetizer or side dish. A slice of carrot often adorns each piece of gefilte fish. Horseradish or chrain is served on the side.