Tori's Stories
opens in a new windowiStock.com/Elzbieta Sekowska
Well, it’s official– gefilte fish is going mainstream. A few weeks ago I heard about a new modern-day pushcart in Manhattan called opens in a new windowGefilteria. They call themselves the “Purveyor of Boutique Gefilte,” and they serve up “artisanal” gefilte fish selections that are made from sustainable fish sources. Gefilte is also featured at opens in a new windowKutsher’s Tribeca, a “modern American Jewish bistro” giving Ashkenazi fare a thoroughly modern treatment. A Manhattan extension of the famous Kutsher’s in the Catskills, the Tribeca bistro serves their gefilte fish with micro-greens and parsley vinaigrette. I haven’t had a chance to try either place yet, but next time I’m in New York you can bet I’ll be doing some taste testing.
In my experience, I’ve found that gefilte is one of those dishes you either love or hate– there doesn’t seem to be much middle ground. I fall on the side of loving it, but only when it’s really well made. My husband’s mom created a delicious (if time consuming) gefilte fish recipe that is out of this world. A reflection of her husband’s Ashkenazi background and her own Sephardic ancestry, her gefilte is gently seasoned and stuffed into a fillet of fish. I’ve hesitated to blog about it, because I’m just not sure how many people like gefilte. I don’t really like overly sweet gefilte fish, and I’m not a big fan of the stuff in the jars. But a good homemade gefilte is something truly delicious– light, clean, fresh, with just a hint of sweetness. That’s the kind of gefilte I go for.
I’m curious to hear your feedback. Are you a fan of gefilte fish? Is it something you only eat on holidays, or do you enjoy it year-round? Does the site of gefilte make you run in the other direction? What do you think of this “artisanal gefilte fish” trend– is there something to be said for updating a centuries-old food concept? Comment below and let me know what you think!
To read more about the gefilte fish trend, check out these links:
opens in a new windowGefilte Fish Goes Glam: Where to Get Fancy Ground Fish
opens in a new windowThe Gentrification of Gefilte
opens in a new windowGefilteria: Upscale Fish Without the Fuss
Penny Hays says
Years ago I had made chicken soup, thought I had matzo meal, but realized I was out. I had matzo so it thought I would try using that, I followed recipe as usual but substituted ground matzo for meal. So much better. I’ve never gone back. I do render my chicken fat and add chopped parsley, kosher salt and pepper. Thought you might like to know. Penny
Helen Scholnick says
Tory, I’d like your Mother-in-laws recipe for Gefilte Fish, mine seems todisintegrate in the Broth, how do you prevent that from happening?
Thank You in advance.
Helen
Tori Avey says
Hi Helen! This is something I need to put some time into, I’ve never put it into proper measurements before. I will keep it in mind for a future post!
Jerry Thomas says
Tori,
You have been my go to Shiksa for a very long time for Jewish recipes. I think you should go for it in exploring gefilte. I used to be very close to you in Los Angeles but moved to Florida 8 years ago. I am the goy in the kitchen in our house, and my wife would live on take out if I didn’t cook. I met a close friend and worked with him in a small deli here in Sarasota for a time. He taught me to make gefilte fish and because what comes in a jar is horrible, I many times thought to can it for close friends during the holidays. Since fish is prevalent here, getting fish heads for stock is a piece of cake. If you are interested in any recipes should you wish to dig deeper let me know. I would love to see what you got. I make your hummus all the time. My friend with the Israeli heritage is a great Jewish caterer here, which gives me access to great stuff.
Jerry
Diane Winegar says
Jerry,
I live in Sarasota and would love to find good Gefilte Fish. Which deli did you work in that made it? Or any place you can recommend. I would be happy with frozen loaves also, like Ungar’s, etc. Some Publix carry Meal Mart which is nowhere as good as Ungar’s. I would be grateful for any suggestions. Thank you.
Diane
Marina Weinstein says
Gefilte fish comes in many varieties, based on the country you are from. The polish version is pretty sweet, and I don’t like it. My mother in law (from Ukraine) made the best one in the world. It was so light and fluffy you were floating in the sky while eating it, and not sweat, but more savory. Unfortunately she is quite old, and is not doing it anymore. Of course, you can’t get the recipe, because it is always, a pinch of that and a little of this, so nothing you can replicate.
If anyone has a good recipe, I would love to get it.
Melissa Lawler says
I love Gefilte! But not the canned stuff. I haven’t attempted it yet but I will one of these days.
alan says
i wonder if you get the a and b frozen gefilte fish roll in israel thats what i use here and it is also there my friends tell me.
i dont have the time to do it from scratch my mom would spend hours getting it ready and cooking it it made the apartment smell great- i do the same thing with the frozen logs of gefilte fish. i hate the canned stuff! i think thats what turns people off from gefilte fish
Rebecca Salomon says
My husband and I love gefilte fish, but we really only eat it on Pesach and Rosh HaShanah. I don’t know how to make it, so we only have gefilte on special occasions when we travel to Bnei Brak (we live in Israel) to buy it. Worth every penny too! I would love to know your recipe for gefilte fish! I’ve been waiting for the perfect recipe to come along to try to make it at home.
alan says
i have it everyweekend on friday night. not to mention chopped liver and bbq brisket. i am addicted to these three foods
Pearl Rosenberg says
I love gefilte fish and we eat it Rosh Hashanah, Pesach and a couple of times a year. My family love my fish. I use all pickerel fillets and it is scrumtious.
Lynne Moore says
Gefilte fish from the jar in the liquid broth. (Not the sweet kind.) At Fresh & Easy Markets, they have it without MSG and sugar. We cook some carrots and onion with the broth from the jar, then let the gefilte simmer there too. After that you can eat it warm from the pot or refridgerate for later. Serve with some of the soft carrots on a lettuce leaf.
Mark L says
You nailed it Tori. When I’ve eaten it prepared homemade, mostly by Orthodox women with lots of time and passion for this kind of cookery, I find it delicious, but I can’t abide the store-bought stuff in jars. And I’d generally prefer to skip the gefilte fish for something fresher and more savory- as an Italian Sephardi, the texture and the sweet taste of gefilte fish just skeeze me out. I’m thinking of making an Italian version like the Venetian and Tuscan Jews do- something with tuna fish and savory herbs and olive oil.
alan says
horseradish is healthy and its very good to use when you have a cold and a stuffed nose instead of nose drops that cause rebound congestion. combined with chicken soup and gefilte fish its a good virus cure for the common cold. thats what my grandma made me when i was a child
alan
Donna says
My Mom is 87 and she continues to make gefilte fish for Passover for our family of 43. Each of my five sisters has watched, helped and recorded her making it. She adds less than a tablespoon of matzah meal to the fish, eggs and onions and cooks the balls over the fish bones. All my brothers in law and my dad get together and make fresh horseradish to go with it. Just the root and vinegar and lots of grinding. And the stronger the better. They make a fun day of it. Homemade gefilte fish and homemade horseradish. That’s Passover to me!