What Is Gefilte Fish? How Did It Originate? When Is It Typically Served? Modern Takes on a Classic
When you think of gefilte fish, what comes to your mind? A colorless lump of something with little or no flavor, maybe suspended in a jar of clear sludge? Unfortunately, that’s how most commercially produced gefilte fish are prepared and sold. It may come as no surprise, then, that the poached mixture of ground and deboned fish is often the subject of jokes and sits near the top of the “either you love it or you hate it” list. But some artisan foodies are looking to change the image of the legendary Jewish treat. What is gefilte fish? How did it become a part of Jewish culture? What does it look like today?
What Is Gefilte Fish?
From the Yiddish term for “stuffed,” gefilte fish uses ground fish (typically pike, whitefish or carp, but occasionally mullet, too). To make the appetizer, you fillet the fish. Traditionally, the head and bones are put in a pot with spices, vegetables and water to make a bouillon or broth. The fillets are ground up and mixed with egg, onion, breadcrumbs, carrots and spices (and occasionally nuts), so that they can be rolled into balls or patties, which are then traditionally poached in the broth (though gefilte fish are fried in Great Britain, baked in parts of South America, and simmered in tomato sauce in Mexico). They are then allowed to cool and served with a slice of carrot and a spicy condiment called chrain, made from grated horseradish.
Where and When Were Gefilte Fish First Served?
The first known reference to gefilte fish appeared in a German cookbook in the 14th century, but there are also references in French cooking from the same period. Referred to as gefuelten hechden, or stuffed pike, the fillet of the fish was ground and flavored with spices, stuffed back inside the fish skin and roasted on a spit. Interestingly, it was a popular food for German Catholics during the Lenten season, when meat was not allowed.
Scholars suggest many reasons why gefilte fish became popular Jewish fare:
- It offered convenience for Jewish people who believed that food could be removed from bones, but that bones could not be removed from food. Accordingly, the fillet could be removed from the rest of the fish before it was prepared.
- It allowed Jewish families to eat fish on special holy days
- It made a small amount of food go further, as the fish mixture could be supplemented with bread crumbs, matzo, vegetables and eggs
When Are Gefilte Fish Traditionally Eaten?
For religiously observant Jews, who must avoid borer, or “selection/choosing” during Shabbat, gefilte fish are common Shabbat fare. Because cooking is generally forbidden on the Sabbath, though, gefilte fish are typically prepared the day before and eaten cold. Gefilte fish are also popular at other Jewish holidays and high holy days, such as Passover.
Are There Different Varieties of Gefilte Fish?
Yes. While most commercially sold gefilte fish are relatively bland, depending on the tradition, gefilte fish may have a slightly sweet or savory taste. The version typically served in central Europe, influenced by Galician Jews (Ashkenazis from around southeastern Poland and Ukraine) is sweeter than other varieties, which historians attribute to the prevalence of beets and beet sugar there. Gefilte fish in Russia and Belarus commonly include beets in the broth. The gefilte fish that originated in Lithuania (among the Litvak Jews) tends to be heavily peppered.
Additionally, while the most commonly used fish are carp, pike and whitefish, Jewish people in England and the British Isles prefer cod, haddock and other saltwater fish.
Not Your Father’s Gefilte Fish
One of the most significant ways that modern gefilte fish aficionados have re-envisioned the dish is its appearance. No longer a patty or a fish ball, it’s now often prepared in a loaf pan. Of course, that means it’s baked, rather than poached. To enhance the flavor, many modern chefs have added heaping helpings of different spices, such as fresh dill. It’s also common now for gefilte fish to include spinach or to use smoked fish.
Among the more creative versions of the classic Jewish appetizer are:
- Gefilte fish with a soy sauce glaze, popular in Morocco
- Gefilte fish boiled in spicy tomato sauce
- Honey-garlic gefilte fish
- Gefilte fish with caramelized onions and mushrooms
Add Variety with Your Choice of Condiment
Chrain—the typical topping for gefilte fish—can also come in many varieties:
- White chrain, a blend of finely minced horseradish, sugar, vinegar and salt
- Red chrain, with beet roots substituted for sugar
- Fruit chrain, where dried fruits are added to the mix, commonly mangos, dates or apricots
- Creamy chrain, with sour cream or mayo added to make it smoother
- Wasabi chrain, when you want to kick up the kick
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