FAQs
Gefilte Fish FAQs!
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How do I make a beautiful layered terrine like what I used to get from you?
Simply make two different fish mixtures: one with a whitefish and another with salmon and/or Arctic char or steelhead trout. Layer on top of one another and bake!
Where do I get the fish skins, bones, and heads for my stock or for when I want to stuff my old school fish?
In this day and age, most grocery stores simply sell filets of fish, so it can take some relationship-building to get the goods. We suggest finding a local fishmonger, or talking to the person working at the counter at your grocery store. Ask them well in advance of the holiday if it would be possible to get bones, heads or skins. Find out the best time to pick up. Usually with a sweet smile (and a non-urgent vibe), folks are happy to give you everything you need at no cost!
What’s this tool my grandma used to use?
It’s called a hokhmesser in Yiddish. And many cooks had this single blade and a matching wooden bowl just for making gefilte fish.
What’s with the fish on the cover of your book?
It’s a gefilte fish! A “stuffed” fish, just like it used to be. By putting a gefilte fish on the cover of our book, we wanted to inspire generations to learn from the culinary wisdom of our ancestors.
Sweet gefilte fish? Or savory? What’s the deal?
Some like it sweet. Some like it peppery. There’s a “gefilte fish line” that determines it all, like the geographic wine-beer line that separates warm southern Europe (wine drinkers) from cool northern Europe (beer drinkers). In Galicia, modern-day southern Poland, where sugar beet factories were common, Polish Jews added sugar to everything, including gefilte fish. North of Galicia, Lithuanians, Latvians, and some Russians spiced gefilte fish with pepper. There was even a third camp, those who lived even farther south of Galicia, in Hungary, for example, and preferred not to spice gefilte fish at all.
What’s the best way to freeze and thaw my gefilte fish?
We like to cook it before freezing. Be sure to let your gefilte fish cool to room temperature before freezing. If making poached quenelles, we recommend freezing the quenelle in the (strained) poaching liquid in an airtight container. Let thaw in the fridge overnight before serving. If making the terrine, wrap it carefully in plastic wrap and then place in an airtight container. Let thaw overnight in the fridge before serving and pat dry with a cloth or paper towel before serving.
My grandmother always made the gefilte fish and she’s not making it anymore. What do I do?
This is what happened to Jeffrey in 2010. Dubbed, the great gefilte fish crisis, this is the year he finally started making it himself. It sounds like it’s time for you to do the same! Check out our recipe section or drop us a line!
What fish can I use to make gefilte fish?
The whitefish generally referred to in gefilte fish recipes is the species Coregonus clupeaformis from the Great Lakes. If you can’t find whitefish, substitute any one of the following: hake, sole, flounder, whiting, tilapia and halibut.
Isn’t making gefilte fish going to take me ALL day? I’ve heard stories…
Modern technology has changed A LOT. Today, you no longer have to clean a whole fish or chop by hand. You can purchase filets and use a food processor. Our herbed gefilte fish terrine takes 90 minutes from start to finish!
Are there versions of gefilte fish around the world?
Absolutely! While the gefilte fish most Ashkenazi Jews in America know ( poached balls in a plain fish broth) is closely associated with New York, there used to be many varieties in Eastern Europe itself (some sweeter, some more savory, etc). But of course, as gefilte fish moved around the globe, we saw innovations galore. In England, gefilte fish is often fried, like a breaded fish patty. In Mexico, you’ll find gefilte fish Veracruz, a version cooked in a spicy tomato sauce.
Why the gefilte fish and horseradish combo?
There’s something that Litvaks, Hungarians, and Galicians can all agree on: horseradish relish, or chrain in Yiddish, is the only acceptable condiment to serve atop gefilte fish. There’s even a Yiddish proverb that says, “Gefilte fish without chrain is punishment enough.” Horseradish has antimicrobial properties, which means that if your fish was a little off, the horseradish was your insurance policy. It’s the Ashkenazi version of sushi and wasabi!
How far in advance can I make my gefilte fish before the holiday?
We recommend that you prepare your fresh gefilte fish no more than two days in advance of serving. Because we don’t know exactly how fresh the fish is when we get it, it’s nice to keep that to maximize the fresh taste of the fish, even though we would imagine that your dish will stay good for about five days in the refrigerator.
Two other pieces of advice that we would give you…first, gefilte fish freezes extremely well. So feel free to make it several days in advance and freeze it and thaw the night before serving. Also, make sure that you are getting fish in full fillets and not pre-ground. That will maintain maximum freshness.
Help! My family hates gefilte fish but I love it. How can I convince them?
Our smoked whitefish gefilte fish is a home run for all audiences- trust us! This is the recipe to make for all the haters, especially with our carrot citrus horseradish.
Will my house stink if I make gefilte fish?
If you poach gefilte fish in a fish broth, the stink can be real. But the odors of the baked terrines aren’t as bad and pass through a kitchen significantly faster than the odors of the poached quenelle (which require making a fish stock in advance and THEN poaching the fish). Open your windows and turn on your fans and it won’t be too bad. We also keep our bedroom doors closed when making gefilte fish!
Why are ya’ll trying to be so fancy? I love the jar!
If you find it delicious, we support your love of the jar! Unfortunately, for most North Americans, the jarred variety of gefilte fish is what turned them off from the dish. The synthetic gel! The floating blobs! We got into this business because we felt gefilte fish deserved some innovation, but don’t let us yuck your yum!
Who invented gefilte fish?
Like most foods, there’s no single origin point. Sorry to disappoint you! Check out our gefilte fish 101 page for some historical background about this iconic dish!