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2 hrs 15 mins
Gefilte means "stuffed" in Yiddish and this refers to a traditional Jewish method for freshwater fish to give them more flavor. The fish was stuffed with a mixture of matzo meal, herbs and vegetables. Because freshwater fish tends to be bony, another method evolved. The fish was filleted and ground together with the above ingredients and then stuffed back into the reserved fish skin making little oval fish pouches. Today Gefilte fish is no longer stuffed; instead a combination of several kinds of fish are ground together, seasoned, made into ovals, and poached in fish stock. Among religiously observant Jews, gefilte fish has become a traditional Shabbat food since you don't have to pick the bones out of the fish, which is prohibited on the Shabbat. It is also one of the symbolic foods served on the Jewish New Year, Rosh Hashanah. This is an overnight dish.
Units: US | Metric
Serving Size: 1 (2753 g)
Servings Per Recipe: 1