Gefilte fish
Encyclopedia
Gefilte fish is a poached
fish mince stuffed into the fish skin.
More common since the Second World War are the Polish patties similar to quenelle
s or fish ball
s made from a mixture of ground deboned fish, mostly carp
or pike
. They are popular in the Ashkenazi
Jewish community and are typically eaten on Shabbat
and Holidays such as Passover
, although it can be consumed throughout the year.
Traditionally, carp
, pike
, mullet
, or whitefish
were used to make gefilte fish, but more recently other fish with white flesh such as Nile Perch have been used, and there is a pink variation using salmon
. There are even vegetarian variations.
Ingredients require selecting a fish that is preferably at least 3 kilograms (6.6 lb) in weight. Also required are 1 kilograms (2.2 lb) of brown cooking onions, 200 millilitre (1.80001800018E-08 US fl oz) of vegetable oil (traditionally sunflower oil), salt, pepper, and five eggs.
The fish is deboned and the flesh mixed with ingredients, including bread crumbs or matza meal, and fried onion. Cooking takes as much as 3 hours.
Due to the general poverty of the Jewish population in Eastern Europe, the 'economic' recipe for the above also may have included extra ground and soaked matza meal or bread crumbs creating many more "spare" fish balls. This form of preparation eliminated the need for picking out fish bones at the table, and "stretched" the fish further, so that even poor, but often large, families could enjoy fish on Shabbat.
. Preparation of gefilte fish with sugar or black pepper
is considered an indicator of whether a Jewish community was Galitzianer (with sugar) or Litvak
(with pepper), hence the boundary separating northern from southern East Yiddish
has been dubbed "the Gefilte Fish Line". This is largely attributed to less availability of fresh fish in the inland areas before refrigeration, with the sugar used to 'mask' the sometimes less-than-fresh taste of the fish.
The post-WW2 method of making gefilte fish commercially takes the form of patties or balls, or utilizes a wax paper
casing around a "log" of ground fish, which is then poached or baked. This product is sold in cans and glass jars, and packed in jelly made from fish broth. Sodium
is a relatively high 220–290 mg/serving. Low-salt, low-carb, low-cholesterol, sugar-free, and kosher varieties are available. The U.S. Patent #3,108,882 "Method for Preparing an Edible Fish Product" for this jelly, which allowed mass-market distribution of gefilte fish, was granted on October 29, 1963 to Monroe Nash
. Gefilte fish are also sold frozen in 'logs'.
: the Russian version and the "Polish" version (also prevalent in Belarus, western Ukraine, and Lithuania). Russian khren is prepared as close to service as possible, and generally is not kept for more than 2–3 days. The root is peeled, but preferably not washed. While grating the root finely, small amounts of the gratings are placed into a prepared glass jar with cold water to prevent exposing the root to air. Wearing gloves is strongly encouraged while handling the grated root. When the grating is completed, the mixture, if intended for service in the next 2–3 days, should have the consistency of a thick paste. Sugar and salt are added to taste, considering that fresh khren is generally very sharp. Grated beetroot can be substituted for sugar to give the garnish colour when served on gefilte fish. Some lemon juice can also be added. Left-over pieces of the root are added to the bottom of the jar. The version served by Russians has sour cream added, but this is usually prohibited due to kashrut
s restrictions on not consuming meat and milk products in same meal. At Jewish meals, the khren is therefore served as-is. In the "Polish" recipe, vinegar is added, and the product can be stored sometimes for weeks, or longer, though by comparison with the "Russian" recipe the taste will be milder, particularly over time. Due to the sharpness of the Russian recipe, it is usually served as an appetizer, in small quantities (1 tsp./5 ml) over the carrot slices, while the relatively mild "Polish" recipe can be served as a side dish (1 Tbsp./15 ml), or in a separate serving dish.
. Borer would occur when one picks the bones out of the fish, taking "the chaff from within the food."
A less common belief is that fish are not subject to "ayin hara" ("evil eye
") because they are submerged while alive, so that a dish prepared from several fish varieties brings good luck.
Fish is parve, neither milk nor meat, and according to kosher law, it may be eaten at both meat and dairy meals (although some Haredi communities avoid eating fish and meat on the same plate).
Where the stipulated head of the sheep is unobtainable for the Rosh Hashana meal, many use the gefilte fish, with the fish head served to the head of the family, usually the husband.
In 2011, Howard Stern jokingly claimed to have been bitten by a Gefilte Fish at age 13, supposedly contributing to his current unappealing physical demeanor.
Poaching (cooking)
Poaching is the process of gently simmering food in liquid, generally milk, stock or wine.-Utilization:Poaching is particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out...
fish mince stuffed into the fish skin.
More common since the Second World War are the Polish patties similar to quenelle
Quenelle
A quenelle is mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding. It can also be served vegetarian, or "nature". It is usually poached. Formerly, quenelles were often used as a garnish in haute cuisine; today, they are usually served on their own...
s or fish ball
Fish ball
Fish balls are a common food in southern China and overseas Chinese communities made from surimi . They are also common in Scandinavia, where they are usually made from cod or haddock.-Terminology:...
s made from a mixture of ground deboned fish, mostly carp
Carp
Carp are various species of oily freshwater fish of the family Cyprinidae, a very large group of fish native to Europe and Asia. The cypriniformes are traditionally grouped with the Characiformes, Siluriformes and Gymnotiformes to create the superorder Ostariophysi, since these groups have certain...
or pike
Esox
Esox is a genus of freshwater fish, the only living genus in the family Esocidae — the esocids which were endemic to North America, Europe and Eurasia during the Paleogene through present.The type species is E. lucius, the northern pike...
. They are popular in the Ashkenazi
Ashkenazi Jews
Ashkenazi Jews, also known as Ashkenazic Jews or Ashkenazim , are the Jews descended from the medieval Jewish communities along the Rhine in Germany from Alsace in the south to the Rhineland in the north. Ashkenaz is the medieval Hebrew name for this region and thus for Germany...
Jewish community and are typically eaten on Shabbat
Shabbat
Shabbat is the seventh day of the Jewish week and a day of rest in Judaism. Shabbat is observed from a few minutes before sunset on Friday evening until a few minutes after when one would expect to be able to see three stars in the sky on Saturday night. The exact times, therefore, differ from...
and Holidays such as Passover
Passover
Passover is a Jewish holiday and festival. It commemorates the story of the Exodus, in which the ancient Israelites were freed from slavery in Egypt...
, although it can be consumed throughout the year.
Preparation and serving
Carp
Carp are various species of oily freshwater fish of the family Cyprinidae, a very large group of fish native to Europe and Asia. The cypriniformes are traditionally grouped with the Characiformes, Siluriformes and Gymnotiformes to create the superorder Ostariophysi, since these groups have certain...
, pike
Esox
Esox is a genus of freshwater fish, the only living genus in the family Esocidae — the esocids which were endemic to North America, Europe and Eurasia during the Paleogene through present.The type species is E. lucius, the northern pike...
, mullet
Mullet (fish)
The mullets or grey mullets are a family and order of ray-finned fish found worldwide in coastal temperate and tropical waters, and in some species in fresh water. Mullets have served as an important source of food in Mediterranean Europe since Roman times...
, or whitefish
Coregonus
Coregonus is a diverse genus of fish in the salmon family . The type species is the common whitefish . The Coregonus species are known as whitefishes...
were used to make gefilte fish, but more recently other fish with white flesh such as Nile Perch have been used, and there is a pink variation using salmon
Salmon
Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...
. There are even vegetarian variations.
Ingredients require selecting a fish that is preferably at least 3 kilograms (6.6 lb) in weight. Also required are 1 kilograms (2.2 lb) of brown cooking onions, 200 millilitre (1.80001800018E-08 US fl oz) of vegetable oil (traditionally sunflower oil), salt, pepper, and five eggs.
The fish is deboned and the flesh mixed with ingredients, including bread crumbs or matza meal, and fried onion. Cooking takes as much as 3 hours.
Due to the general poverty of the Jewish population in Eastern Europe, the 'economic' recipe for the above also may have included extra ground and soaked matza meal or bread crumbs creating many more "spare" fish balls. This form of preparation eliminated the need for picking out fish bones at the table, and "stretched" the fish further, so that even poor, but often large, families could enjoy fish on Shabbat.
Variations
Gefilte fish may be slightly sweet or savoryUmami
Umami , popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty.-Etymology:Umami is a loanword from the Japanese meaning "pleasant savory taste". This particular writing was chosen by Professor Kikunae Ikeda from umai "delicious" and mi ...
. Preparation of gefilte fish with sugar or black pepper
Black pepper
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
is considered an indicator of whether a Jewish community was Galitzianer (with sugar) or Litvak
Lithuanian Jews
Lithuanian Jews or Litvaks are Jews with roots in the Grand Duchy of Lithuania:...
(with pepper), hence the boundary separating northern from southern East Yiddish
Yiddish dialects
Yiddish dialects are varieties of the Yiddish language. These dialects are divided by originating region in Europe. Northeastern "Litvish" Yiddish was dominant in twentieth-century Yiddish culture and academia, while Southern dialects of Yiddish are now the most commonly spoken, preserved by many...
has been dubbed "the Gefilte Fish Line". This is largely attributed to less availability of fresh fish in the inland areas before refrigeration, with the sugar used to 'mask' the sometimes less-than-fresh taste of the fish.
Ready-to-serve
Wax paper
Wax paper is a kind of paper that is made moisture proof through the application of wax....
casing around a "log" of ground fish, which is then poached or baked. This product is sold in cans and glass jars, and packed in jelly made from fish broth. Sodium
Sodium
Sodium is a chemical element with the symbol Na and atomic number 11. It is a soft, silvery-white, highly reactive metal and is a member of the alkali metals; its only stable isotope is 23Na. It is an abundant element that exists in numerous minerals, most commonly as sodium chloride...
is a relatively high 220–290 mg/serving. Low-salt, low-carb, low-cholesterol, sugar-free, and kosher varieties are available. The U.S. Patent #3,108,882 "Method for Preparing an Edible Fish Product" for this jelly, which allowed mass-market distribution of gefilte fish, was granted on October 29, 1963 to Monroe Nash
Monroe Nash
Monroe Nash was an American businessman in the kosher food industry. He is credited with US Patent #3,108,882, "Method for Preparing an Edible Fish Product" for the jelly made from fish broth in which commercial gefilte fish varieties are packed. The patent was granted on October 29,...
. Gefilte fish are also sold frozen in 'logs'.
Khren/Horseradish
There are two versions of khren HorseradishHorseradish
Horseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to south eastern Europe and the Arab World , but is popular around the world today...
: the Russian version and the "Polish" version (also prevalent in Belarus, western Ukraine, and Lithuania). Russian khren is prepared as close to service as possible, and generally is not kept for more than 2–3 days. The root is peeled, but preferably not washed. While grating the root finely, small amounts of the gratings are placed into a prepared glass jar with cold water to prevent exposing the root to air. Wearing gloves is strongly encouraged while handling the grated root. When the grating is completed, the mixture, if intended for service in the next 2–3 days, should have the consistency of a thick paste. Sugar and salt are added to taste, considering that fresh khren is generally very sharp. Grated beetroot can be substituted for sugar to give the garnish colour when served on gefilte fish. Some lemon juice can also be added. Left-over pieces of the root are added to the bottom of the jar. The version served by Russians has sour cream added, but this is usually prohibited due to kashrut
Kashrut
Kashrut is the set of Jewish dietary laws. Food in accord with halakha is termed kosher in English, from the Ashkenazi pronunciation of the Hebrew term kashér , meaning "fit" Kashrut (also kashruth or kashrus) is the set of Jewish dietary laws. Food in accord with halakha (Jewish law) is termed...
s restrictions on not consuming meat and milk products in same meal. At Jewish meals, the khren is therefore served as-is. In the "Polish" recipe, vinegar is added, and the product can be stored sometimes for weeks, or longer, though by comparison with the "Russian" recipe the taste will be milder, particularly over time. Due to the sharpness of the Russian recipe, it is usually served as an appetizer, in small quantities (1 tsp./5 ml) over the carrot slices, while the relatively mild "Polish" recipe can be served as a side dish (1 Tbsp./15 ml), or in a separate serving dish.
Symbolism
Among religiously observant Jews, gefilte fish has become a traditional Shabbat food to avoid borer ("selection/choosing"), which is one of the 39 activities prohibited on Shabbat outlined in the Shulchan AruchShulchan Aruch
The Shulchan Aruch also known as the Code of Jewish Law, is the most authoritative legal code of Judaism. It was authored in Safed, Israel, by Yosef Karo in 1563 and published in Venice two years later...
. Borer would occur when one picks the bones out of the fish, taking "the chaff from within the food."
A less common belief is that fish are not subject to "ayin hara" ("evil eye
Evil eye
The evil eye is a look that is believed by many cultures to be able to cause injury or bad luck for the person at whom it is directed for reasons of envy or dislike...
") because they are submerged while alive, so that a dish prepared from several fish varieties brings good luck.
Fish is parve, neither milk nor meat, and according to kosher law, it may be eaten at both meat and dairy meals (although some Haredi communities avoid eating fish and meat on the same plate).
Where the stipulated head of the sheep is unobtainable for the Rosh Hashana meal, many use the gefilte fish, with the fish head served to the head of the family, usually the husband.
In 2011, Howard Stern jokingly claimed to have been bitten by a Gefilte Fish at age 13, supposedly contributing to his current unappealing physical demeanor.
External links
- Barbara Kirshenblatt-Gimblett: “Food and Drink”. In: The YIVO Encyclopedia of Jews in Eastern Europe, Yale University Press, New Haven 2008, p. 534, ISBN 978-0-300-11903-9
- Tamara Mann: “Gefilte Fish in America. A history of the Jewish fish product”. MyJewishLearning
- Claudia Roden:Gefilte Fish and the Jews. Jewish Heritage Online Magazine
- Haym Soloveitchik: “Rupture and Reconstruction. The Transformation of Contemporary Orthodoxy”. In: Tradition, Vol. 28, No. 4 (Summer 1994)
- Gil Student: “Fish, Bones, In-laws and Mimeticism”. Hirhurim-Musings-Blog, October 30, 2005