Gefilte Fish

Written by Jill Morrison
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The consumption of gefilte fish is a time-honored Jewish tradition. It is a ground fish recipe using white fish. The fish is de-boned and ground into a fine paste. It is then boiled with carrots and onions. The meaning of gefilte is "stuffed." Traditionally, the mixture was often stuffed into a whole fish. Common accompaniments were horseradish and a beet mixture called chrain.

Choosing Gefilte Fish

Once ground into a paste, the gefilte fish can be mixed into a soup or fried in matso meal. Traditionally, a cheap white fish, such as carp, was used. Today, other white fish is often chosen. Some make it with salmon, creating a pink version. It is a sentimental favorite in many Kosher diets.

The fish may be purchased in different forms, pre-made. It is available with pieces packed in jellied broth in a glass jar. You can also purchase frozen pre-cooked loaves that serve about ten people. These products make it easy to continue the tradition of serving this meal.

Today, many are concerned that current generations are forgetting about or avoiding gefilte fish. Many Jewish holiday tables now feature sushi instead of the traditional white fish. Many feel that it represents Jewish people and that the tradition must be preserved. Information programs are being prepared to insure that this happens.

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