Gefilte fish

Not to be confused with Gefillde.
Gefilte fish
Gefilte fish topped with thin slices of carrot
CourseHors d'oeuvre
Region or stateCentral and Eastern Europe, United States, Israel, Argentina
Created byAshkenazi Jewish communities
Main ingredientsGround fish, matzo meal (sometimes), eggs (sometimes)
This article contains phonetic transcriptions in the International Phonetic Alphabet (IPA). For an introductory guide on IPA symbols, see Help:IPA. For the distinction between [ ], / / and ⟨ ⟩, see IPA § Brackets and transcription delimiters.

Gefilte fish (/ɡəˈfɪltə fɪʃ/; from Yiddish: געפֿילטע פֿיש, German: Gefüllter Fisch / Gefüllte Fische, lit. "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 Jewish households. Popular on Shabbat and Jewish holidays such as Passover, it may be consumed throughout the year. It is typically garnished with a slice of cooked carrot on top.

Historically, gefilte fish was a stuffed whole fish consisting of minced-fish forcemeat stuffed inside the intact fish skin. By the 16th century, cooks had started omitting the labor-intensive stuffing step, and the seasoned fish was most commonly formed into patties similar to quenelles or fish balls.[1]

In Poland, gefilte fish is referred to as karp po żydowsku ("carp Jewish-style").[2]

  1. ^ Marks, Gil (2010). Encyclopedia of Jewish Food. New York City: Houghton Mifflin Harcourt Publishing Company. ISBN 9780544186316. Retrieved October 21, 2021.
  2. ^ Cite error: The named reference PolishJochnowitz was invoked but never defined (see the help page).