Introduction
Ever heard of gefilte fish and wondered what it is? Or maybe you’ve seen it served at Jewish feasts and questioned its origins? If you’re intrigued by this traditional Jewish dish, you’re in the right place. This blog post will delve into the heart of what gefilte fish is, its history, and how it’s prepared.
What is Gefilte Fish?
Gefilte fish is a classic Jewish dish typically served on Sabbath and Jewish holidays. Translating to “stuffed fish” in German, the term “gefilte” might lead you to believe that you’re about to dig into a fish stuffed with fillings. However, the reality is a little different.
Traditionally, gefilte fish is made from a mixture of poached ground fish, often carp, whitefish or pike, combined with onions, carrots, eggs, and matzo meal. This mixture is then shaped into balls or patties and simmered until cooked through.
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A Glimpse into the History of Gefilte Fish
Delving into the past, gefilte fish has its roots in Eastern Europe, where it was a practical and economical dish. Jewish laws prohibit work on the Sabbath, and deboning a fish could be considered work. By preparing gefilte fish before the Sabbath, families could enjoy a fish meal without breaking any religious laws.
Preparing Gefilte Fish
While gefilte fish can be bought ready-made in jars or cans, nothing compares to the homemade version. The fish mixture is gently poached, creating a rich broth that becomes a jelly when cooled. This jelly, along with a slice of carrot, often garnishes the fish balls or patties.