What Type of Fish is Gefilte Fish Made From?

Gefilte fish is typically made from a blend of white fish, such as carp, whitefish, and pike. This combination provides a balance of flavors and textures, contributing to the classic taste of the dish.

What Does Gefilte Mean in Yiddish?

The word gefilte means "stuffed" in Yiddish, referring to the original method of preparing the dish by stuffing fish skin with a seasoned mixture. Over time, it evolved into the more familiar fish patties or balls.

What Does Gefilte Fish Taste Like?

Gefilte fish has a mild, slightly sweet flavor with a soft, delicate texture. The taste can vary based on the blend of fish and the seasonings used. It is often served with horseradish, which provides a sharp, contrasting flavor.

Is Gefilte Fish Healthy?

Yes, gefilte fish is a healthy option. It is rich in protein and low in fat, and it contains omega-3 fatty acids, which are good for heart health. Poaching the fish also makes it a lighter dish compared to fried alternatives.

Gefilte Fish Recipe: A Classic Addition To Your Holiday Table

Description

Gefilte fish is a beloved Ashkenazi Jewish dish traditionally served on Shabbat and holidays. This version combines fresh carp and whitefish, blended with onion, carrot, matzo meal, and seasonings to create flavorful, tender fish patties. Poached or baked, this dish is comforting, nostalgic, and deeply rooted in cultural tradition.

Ingredients

Scale

1 1/2 lbs carp fillet, skinless and boneless

1 1/2 lbs whitefish fillet, skinless and boneless

1 large onion, finely chopped

1 large carrot, grated

1/2 cup matzo meal

2 large eggs

1 tablespoon sugar

Salt, to taste

Black pepper, to taste

Fish broth or water, for poaching or baking

Instructions

Prepare the Fish: Chop the fish finely or pulse in a food processor until minced but not paste-like.
Mix the Ingredients: In a large bowl, combine the chopped fish, onion, grated carrot, matzo meal, eggs, sugar, salt, and pepper. Mix gently until evenly combined.
Shape the Fish Balls: With wet hands, shape the mixture into oval patties, about the size of a small egg.
Poaching Method: Bring fish broth or water to a gentle boil in a large pot. Reduce to a simmer and gently add the fish balls. Cover and cook for 1 hour.
Baking Method: Preheat oven to 350°F (175°C). Arrange fish balls in a baking dish, add a small amount of broth or water, cover with foil, and bake for 45–60 minutes.
Cool and Serve: Let gefilte fish cool in the cooking liquid. Serve chilled or at room temperature, traditionally with horseradish (chrain).

Notes

For extra richness, simmer with sliced onions and carrots in the broth.

Gefilte fish can be made ahead and stored in the refrigerator for several days.

Serve with beet or white horseradish for a traditional garnish.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Lunch
Method: Poaching
Cuisine: Jewish (Ashkenazi)

Nutrition

Serving Size: Per Serving
Calories: 150 kcal
Sugar: 2g
Sodium: 200mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 18g
Cholesterol: 65mg

Keywords: gefilte fish recipe, Jewish holiday food, traditional gefilte fish, Passover recipe, poached fish cakes