How to Make Gefilte Fish

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Make Gefilte Fish

Gefilte fish, along with the matzoh ball, is the most well-known traditional Jewish dish. The famous fish was invented out of the necessity to eat fish on Shabbos (which brings a special blessing) but without having to separate the meat from the bones, which transgresses a prohibition of separating items on the Jewish Sabbath. Gefilte fish, which uses ground fish, offers a delicious solution. Does this Spark an idea?

Things You'll Need

  • 7 to 11 pounds whole, fresh carp
  • 3/4 cup matzoh meal
  • 4 or 5 eggs
  • 3 peeled carrots
  • one large onion
  • one teaspoon salt
  • 1/2 tsp. pepper
  • 3 to 5 tablespoons honey
  • food processor
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Instructions

    • 1

      Clean the fish. Place the head, skin and bones in a pot of boiling water with sliced carrots and onion. Lower heat and simmer 30 to 45 minutes.

    • 2

      Remove the bones from the fish meat (this is very important and can take some time). Place the meat in a food processor and grind thoroughly.

    • 3

      Put the ground fish meat in a bowl. Add matzoh meal, eggs and seasonings. If you do not want sweet gefilte fish (Polish style) and prefer Russian style (peppery) replace the honey with an extra 1/2 tsp. of pepper. Mix thoroughly.

    • 4

      Fill small bowl with cold water. Dip your fingers in the cold water, and form balls from the gefilte fish mixture. Drop the balls in the simmering water.

    • 5

      Simmer the gefilte fish balls for about 20 to 25 minutes until you can "smell" the gefilte fish. Raise the heat to high and boil for 3 to 5 minutes. Turn off the fire. Let the gefilte fish sit for an hour before putting in the refrigerator.

    • 6

      Make gefilte fish "jelly" by straining the fish and letting the liquid sit in the refrigerator at least overnight.

Tips & Warnings

  • Serve the gefilte fish with chraine (a horseradish and beet mixture) which can be purchased in a kosher supermarket.

  • Designate a special pot for your gefilte fish--one that is not used for meat. The purpose is that the smell of the fish will not penetrate meat that is cooked in the pot.

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Comments

  • tkept Dec 24, 2007
    I have not had this homade since I was a kid back in the 1940s. I am glad somebody posted this. Thank you.
  • tkept Dec 24, 2007
    I have not had this homade since I was a kid back in the 1940s. I am glad somebody posted this. Thank you.

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