Gefilte fish

Gefilte fish (/ɡəˈfɪltə fɪʃ/, from Yiddish: געפֿילטע פֿיש, german: gefullter Fisch "stuffed fish") is a poached fish mince stuffed into the fish skin.More common since the Second World War are the Polish patties similar to quenelles or fish balls made from a mixture of ground deboned fish, mostly carp or pike. They are popular in the Ashkenazi Jewish community and are typically eaten on Shabbat and Holidays such as Passover, although it can be consumed throughout the year.

Gefilte fish: whole stuffed & garnished fish.

Traditionally, carp, pike, mullet, or whitefish were used to make gefilte fish, but more recently other fish with white flesh such as Nile Perch have been used, and there is a pink variation using salmon. There are even vegetarian variations.^[1]Ingredients require selecting a fish that is preferably at least 3 kilograms (6.6 lb) in weight.^[2] Also required are 1 kilogram (2.2 lb) of brown cooking onions, 200 millilitres (6.8 US fl oz) of vegetable oil (traditionally sunflower oil), salt, pepper, and five eggs.The fish is deboned and the flesh mixed with ingredients, including bread crumbs or matza meal, and fried onion. Cooking takes as much as 3 hours.Due to the general poverty of the Jewish population in Eastern Europe, the 'economic' recipe for the above also may have included extra ground and soaked matza meal or bread crumbs creating many more "spare" fish balls. This form of preparation eliminated the need for picking out fish bones at the table, and "stretched" the fish further, so that even poor, but often large, families could enjoy fish on Shabbat.

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