They believed the intoxicating odor on the Sabbath table would encourage couples to “ be fruitful and multiply“–which in Jewish tradition is encouraged on Friday night. Fish, the ancient sages trumpeted, was an aphrodisiac. Gefilte fish is most associated with the Sabbath meal, as eating fish on Shabbat has been a Jewish custom since the talmudic period.
Born in Europe out of religious obligation, poverty, and ingenuity, gefilte fish survived in America due to bottling technology, innovative advertising, and an American Jewish desire to experience faith through the large intestine.įor a classic gefilte fish recipe, click here, and for Mediterranean gefilte fish, click here. Gefilte fish, a pescatarian’s meatloaf of ground fish, onions, starch, and eggs, is both an object of culinary delight and a linchpin of Jewish shtick. Serve the gefilte fish cold with your favorite horseradish condiment, and garnish with your favorite spring ingredients (I like to use pea shoots and radishes).My Jewish Learning is a not-for-profit and relies on your help Donate When the gefilte fish have cooled, store them in the refrigerator. Remove the cooked gefilte fish to a rimmed baking sheet. You may need to cook the gefilte fish in batches if it is not possible to fit all the fish in the simmering stock pot at one time. Drop the fish into the simmering stock and cook for approximately 25 minutes, until the gefilte fish is fully cooked through. You can use a large spoon to help mold the fish mixture into a nice oval shape. Form the fish mixture into oval shapes that are slightly smaller than the size of your fist. When it begins to boil, turn the heat down so that the stock is gently simmering. Set the reinforced fish stock over high heat. Fold the whipped egg whites into the fish mixture. In a separate bowl, whisk the egg whites until they form soft peaks. Use a rubber spatula to thoroughly mix together the ingredients. Transfer the fish mixture to the bowl with the matzo and stock. Pulse the fish in the food processor until there are no large pieces of fish visible.
While the matzo is absorbing the stock, place the fish and the onion in a food processor. When the onions are done cooking, set them aside until they cool to room temperature.Īdd the matzo meal and stock to a large mixing bowl. If you see the onions beginning to caramelize, lower the heat-you do not want them to brown. When the oil is hot, add the onions and stir regularly until they become soft, sweet, and translucent, approximately 25 minutes. Make the gefilte fish: Set a small skillet over medium heat and add just enough olive oil to cover the bottom of the skillet. Please note that the reinforced fish stock can be made ahead of time and stored in the refrigerator.
Simmer the stock for 50 minutes, then add the tarragon and simmer for an additional 10 minutes. Bring the stock to a boil, then reduce the heat to a gentle simmer. Add the carrots, celery, thyme, leek, and white wine. Make the reinforced fish stock: Add the fish stock and water to a large pot.
JEWISH FISH IN A JAR HOW TO
For more information on how to ensure your fish is kosher, see here: Interestingly, catfish is never used because it’s not kosher, due to the fact that it lacks scales AND fins (the two requirements of a kosher fish). The company, based in Newark, NJ, proudly advertises that the product is “made from select fish that are caught in the Great Lakes of the U.S.A.”. The jarred Manishewitz concoction of my childhood is a concoction of carp, mullet, and whitefish bound together with egg white and matzah meal and suspended in either “jelled” or liquid broth.
JEWISH FISH IN A JAR SKIN
The “stuffed” in the name is a remnant of the dish’s provenance hundreds of years ago wherein the intact skin of a whole fish was stuffed with minced-fish forcemeat, a laborious practice akin to the practice of making sausage. But what is gefilte fish? The word gefilte is derived from the Yiddish word for “stuffed fish” and is described in an unappetizing manner by Wikipedia as, "a poached mixture of ground deboned fish, such as carp, whitefish or pike”.
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