World Library  
Flag as Inappropriate
Email this Article

Gefilte fish

Article Id: WHEBN0000298222
Reproduction Date:

Title: Gefilte fish  
Author: World Heritage Encyclopedia
Language: English
Subject: Shabbat, Activities prohibited on Shabbat, Jewish cuisine, Israeli cuisine, Jewish culture
Collection: Jewish Cuisine, Jewish Culture, Jews and Judaism in Europe, Shabbat Food, Shabbat Innovations
Publisher: World Heritage Encyclopedia

Gefilte fish

Gefilte fish slices served with horseradish

Gefilte fish (; from Yiddish: געפֿילטע פֿיש‎, "stuffed fish", cognate with German gefüllte Fische) 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.


  • Preparation and serving 1
  • Variations 2
  • Ready-to-serve 3
  • Symbolism 4
  • See also 5
  • References 6
  • External links 7

Preparation and serving

Traditionally, carp, pike, mullet, or whitefish were used to make gefilte fish, but more recently other fish with white flesh such as Nile perch have been used, and there is a pink variation using salmon. There are even vegetarian variations.[1]

Fish fillets are ground with eggs, onion, bread or matza crumbs, and spices to produce a paste or dough which is then boiled in fish stock.[2]

The resulting mixture is sliced, and usually served cold or at room temperature. Often, each slice is topped with a slice of carrot, with a horseradish mixture called khreyn on the side.

Due to the previous general poverty of the Jewish population in Europe and especially Eastern Europe, where the dish originated, an economical recipe for the above also may have included extra ground and soaked matza meal or bread crumbs, thus creating extra fish balls. This form of preparation eliminated the need for picking out fish bones at the table, and "stretched" the (expensive) fish further, so that even poor, large families could enjoy fish on Shabbat. Not only is picking bones religiously prohibited on the Sabbath, but many of the commonly used fish such as carp are exceptionally bony and difficult to eat easily in whole form. The fish bones can be used in making the fish stock.


Gefilte fish: whole stuffed and garnished fish

Gefilte fish may be slightly sweet or savory. Preparation of gefilte fish with sugar or black pepper is considered an indicator of whether a Jewish community was Galitzianer (with sugar) or Litvak (with pepper); the boundary separating northern from southern East Yiddish has thus been dubbed "the Gefilte Fish Line".[3]


Jars of gefilte fish

The post-WW2 method of making gefilte fish commercially takes the form of patties or balls, or utilizes a wax paper casing around a "log" of ground fish, which is then poached or baked. This product is sold in cans and glass jars, and packed in jelly made from fish broth. Sodium is a relatively high 220–290 mg/serving. Low-salt, low-carbohydrate, low-cholesterol, sugar-free, and kosher varieties are available. The U.S. Patent #3,108,882 "Method for Preparing an Edible Fish Product" for this jelly, which allowed mass-market distribution of gefilte fish, was granted on October 29, 1963 to Monroe Nash and Erich G. Freudenstein.[4] Gefilte fish are also sold frozen in "logs".


Among religiously observant Jews, gefilte fish has become a traditional Shabbat food to avoid borer, which is one of the 39 activities prohibited on Shabbat outlined in the Shulchan Aruch. Borer, literally "selection/choosing", would occur when one picks the bones out of the fish, taking "the chaff from within the food".[5] This interpretation, and the solution to it, however, are of relatively recent origin. Jews had been eating fish at least since the first century CE, and there is no mention of fish-eating in the famous communal ordinances against laxity in Sabbath observance.[6]

A less common belief is that fish are not subject to ayin hara ("evil eye") because they are submerged while alive, so that a dish prepared from several fish varieties brings good luck.[7]

Fish is parve, neither milk nor meat, and, according to kosher law, it may be eaten at both meat and dairy meals, although according to halakha fish and meat should not be eaten together.

See also


  1. ^ Gefilte "Fish," Vegetarian Accessed November 10, 2010
  2. ^ Попова, М. Ф., Секреты Одесской кухни, , Друк, Одесса, 2004, p.163 (Russian); Popova M.F., Secrets of Odessa kitchen, Druk, Odessa, 2004, p.163
  3. ^ Bill Gladstone: This is no fish tale: Gefilte tastes tell story of ancestry. Jewish Telegraphic Agency, September 10, 1999. Accessed November 10, 2010
  4. ^ Method of Preparing an Edible Fish Product. Accessed November 10, 2010
  5. ^ Rabbi Zushe Blech: "The Fortunes of a Fish", website. Accessed March 30, 2006.
  6. ^ Haym Soloveitchik: Rupture and Reconstruction: The Transformation of Contemporary Orthodoxy Tradition, Vol. 28, No. 4 (Summer 1994).
  7. ^ Gil Marks: "Something's fishy in the State of Israel", Orthodox Union website. Accessed March 30, 2006.

External links

Media related to at Wikimedia Commons

  • Barbara Kirshenblatt-Gimblett: "Food and Drink". In: The YIVO Encyclopedia of Jews in Eastern Europe, Yale University Press, New Haven 2008, p. 534, ISBN 978-0-300-11903-9.
  • Tamara Mann: "Gefilte Fish in America. A history of the Jewish fish product". MyJewishLearning
  • Claudia Roden: "Gefilte Fish and the Jews". Jewish Heritage Online Magazine
  • Haym Soloveitchik: "Rupture and Reconstruction. The Transformation of Contemporary Orthodoxy". In: Tradition, Vol. 28, No. 4 (Summer 1994).
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.