Let’s be honest, gefilte fish has a bad rap. Amid the many delicacies of traditional Jewish holiday foods—matzoh ball soup, brisket, honey cake—the humble gefilte fish is often left stranded and lonely on the table with no one asking for seconds.
Here’s a secret, though: That jar of gefilte fish that was brought home from the supermarket, the one filled with gelatinous broth and covered in a layer of dust from the jar from having sat there too long—that is not gefilte fish!
It’s an impostor, and it’s high time to treat yourself and your family to the real deal by learning how to make gefilte fish at home. Because the truth is that a real gefilte fish recipe, the kind made from scratch with fresh fish just for Passover, is entirely deserving of a spotlight on your table.
What Is Gefilte Fish?
Gefilte fish is a traditional Ashkenazi Jewish food eaten at holidays and most often associated with the Passover Seder. Translated from the Yiddish as “stuffed fish,” it was originally prepared by stuffing a mixture of ground, boneless fish into the carcass of a whole fish. It was a humble food, prepared with inexpensive fish and made in
Keep reading this article on Taste of Home