Back سمك الجيفليت Arabic Gefilte fiš Czech Gefilte Fisch German Gefilte fish Spanish گفیلته فیش Persian Gefilte fish French געפילטע פיש HE Gefilte fish Interlingua Gefilte fish ID Gefilte fish Italian
 Gefilte fish topped with thin slices of carrot | |
| Course | Hors d'oeuvre |
|---|---|
| Region or state | Central and Eastern Europe, United States, Israel |
| Created by | Ashkenazi Jewish communities |
| Main ingredients | Ground fish, matzo meal (sometimes), eggs (sometimes) |
Gefilte fish (/ɡəˈfɪltə fɪʃ/; from Yiddish: געפֿילטע פֿיש, German: Gefüllter Fisch / Gefüllte Fische, lit. "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households. Popular on Shabbat and Jewish holidays such as Passover, it may be consumed throughout the year. It is typically garnished with a slice of cooked carrot on top.
Historically, gefilte fish was a stuffed whole fish consisting of minced-fish forcemeat stuffed inside the intact fish skin. By the 16th century, cooks had started omitting the labor-intensive stuffing step, and the seasoned fish was most commonly formed into patties similar to quenelles or fish balls.[1]
In Poland, gefilte fish is referred to as karp po żydowsku ("carp Jewish-style").[2]
- ^ Marks, Gil (2010). Encyclopedia of Jewish Food. New York City: Houghton Mifflin Harcourt Publishing Company. ISBN 9780544186316. Retrieved October 21, 2021.
- ^ Cite error: The named reference
PolishJochnowitzwas invoked but never defined (see the help page).