Gefilte fish

Homemade gefilte fish Gefilte fish slices served with carrot Gefilte fish ( , dagim memula'im , literally "filled fish", from German "gefüllter Fisch") are poached fish patties or fish balls made from a mixture of ground deboned fish, mostly carp or pike . They are popular in the Ashkenazi Jewish community.

Gefilte fish slices served with horseradish Gefilte fish ( / ɡ ə ˈ f ɪ l t ə f ɪ ʃ / ; from , "stuffed fish", cognate with German Gefüllter Fisch ) is an Ashkenazi Jewish dish made from a poached mixture of ground deboned fish, such as carp , whitefish , or pike , which is typically eaten as an appetizer. Gefilte fish topped with carrot slices Although the dish historically consisted of a minced-fish forcemeat stuffed inside the fish skin, as its name implies, since the 19th century the skin has commonly been omitted and the seasoned fish is formed into patties similar to quenelles or fish balls . They are popular on Shabbat and Holidays such as Passover , although they may be consumed throughout the year.

Dish made from a poached mixture of ground deboned fish This article contains IPA phonetic symbols. Without proper rendering support , you may see question marks, boxes, or other symbols instead of Unicode characters. Gefilte fish ( / ɡ ə ˈ f ɪ l t ə f ɪ ʃ / ; from , "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. Historically it consisted of a 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 is most commonly formed into patties similar to quenelles or fish balls . These are popular on Shabbat and Jewish Holidays such as Passover , although they may be consumed throughout the year. In Poland , gefilte fish, referred to as karp po żydowsku ("carp Jewish-style"), is a traditional dish in some Polish homes (more commonly in the northern regions near the Baltic Sea ), served on Christmas Eve (for Twelve-dish supper ) and on Holy Saturday . Encyclopedia of Jewish Food . Gefilte fish is sometimes referred to as karp po żydowsku or "Jewish carp," ... Many restaurants in Cracow and Warsaw that are in no other way marked as Jewish offer karp po żydowsku as either an appetizer or a main course. Stranger still, karp po żydowsku has become a traditional dish in many Catholic Polish homes for Christmas Eve and Holy Saturday, traditionally meatless feasts.

Ashkenazi Jewish dish made from ground fish Not to be confused with Gefillde . This article contains phonetic transcriptions in the International Phonetic Alphabet (IPA) . Gefilte fish ( / ɡ ə ˈ f ɪ l t ə f ɪ ʃ / ; from , 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 . In Poland gefilte fish is referred to as karp po żydowsku ("carp Jewish-style"). Encyclopedia of Jewish Food .

Ashkenazi Jewish dish made from ground fish Not to be confused with Gefillde . This article contains phonetic transcriptions in the International Phonetic Alphabet (IPA) . Gefilte fish ( / ɡ ə ˈ f ɪ l t ə f ɪ ʃ / ; 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 . In Poland , gefilte fish is referred to as karp po żydowsku ("carp Jewish-style"). Encyclopedia of Jewish Food .