Dr Andy Bob
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Gefilte Fish

Fish
​1 medium
1
​2 large

1.5 lbs

0.5 lbs
4
3 T
​1 T

3 large
1 T
2 T
1 T
1 t
​6 T
​
​​Stock
1 medium
1
​2 large
1
1 T
1 t



onion
celery stalk
carrots

boneless, skinless salmon, whitefish, striped bass
boneless, skinless trout, pike, carp
green onions, green part only
fresh parsley
​dried tarragon

large eggs
vegetable oil
sugar
salt
pepper
flour or matzo meal (can be gluten free)


​onion, large chunks
celery stalk, large chunks
carrots, sliced on bias
fennel bulb, large chunks (optional)
black peppercorns
​salt
Picture
Fish
  • Coarse chop 1st set, pulse in food processor until finely chopped but still with a bit of texture, transfer to large bowl.
  • Cut fish into 2" chunks, pulse in food processor until finely chopped but not total much, transfer to bowl with veggies.
  • Whisk 3rd set in a separate bowl, then mix into fish mixture with your hands.
  • Split mixture into two piles on parchment, gently form into loaf shapes with your hand, and roll up with the parchment.
  • Note in 2025 I used our large snap-top food storage containers to portion and also roughly shape the loafs. I sprayed them with oil first. Worked great and made shaping much easier. I just rolled up the loaf and didn't have to shape. Also, these are large loafs that like to fall apart. I'd suggest 3 loafs for a 1x batch and 4 loafs for a 1.5x batch next time. Alternately, buy some 3" meat netting (#10 size) off Amazon and apply that once frozen but before cooking.
  • Transfer to a tray and freeze overnight. Transfer to plastic bag once frozen for long term storage.
To cook
  • Simmer stock set in roughly 12 cups of water in a large pot (e.g. a 6-quart pot filled half-way) for an hour
  • Strain out solids, keeping stock and keeping carrot slices. Discard other solids. Store carrot slices in the refrigerator for later.
  • Simmer frozen, parchment-wrapped fish loaves (one or both in a single pot) in stock for 1 hour.
  • Remove fish, keeping it in it's wrapper, and chill. Discard stock or save it (it's probably quite tasty).
  • Slice like bread and serve each plate with several carrots on top, a sprig of fresh parsley if you like, and beet horseradish.​
 
  • Source:  Modified from NYT Cooking
  • Yield: Two large loafs. Roughly 24 small servings total.
  • Note on fish:  I just use whatever Costco frozen fish I have in my freezer for this so it's slightly different every year but always good. I've use salmon, tilapia, hoki. Gefilte fish traditionally has a base of salmon and/or whitefish and of those two. My recommendation would be to use 1 to 1.5 lbs salmon as a base and some sort of "white" fish as the rest.
  • Note on Gefilte Fish: This stuff gets a bad rap because most people buy the jared stuff in the gelled stock. If you have a jewish market you may be able to buy frozen loafs of gefilte fish. Ungar's is the brand that I used to get and you can use Google to see a picture of that product. It's crazy easy to cook and so much better than the jarred stuff. However, I can't buy it anymore in Tucson so I started making my own version in 2019. It's easy to make for sure. But the Ungar's product is very good and even easier if you can find it.

Category:  Jewish                                                                                                                                                       Modified 4/6/25
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