How To Cut Gefilte Fish The Long/Hard/Traditional Way

Gefilte fish is an Ashkenazi Jewish dish made from a poached mixture of ground deboned fish, such as carp, whitefish and/or pike, which is typically eaten as an appetizer. Although the dish historically consisted of a minced-fish forcemeat stuffed inside the fish skin, as its name implies, since the 19th century the skin has commonly been omitted and the seasoned fish is formed into patties similar to quenelles or fish balls. They are popular on Shabbat and Holidays such as Passover, although they may be consumed throughout the year. Preparation and serving: Gefilte fish: whole stuffed & garnished fish 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. Ingredients require selecting a fish that is preferably at least 3 kilograms (6.6 lb) in weight.[2] Also required are 1 kilogram (2.2 lb) of brown cooking onions, 200 millilitres (6.8 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. A short video showing how to do the most critical part in the preparation of gefilte fish, the cutting of the inner parts of the carp fish. After this, the meat will be ground along with lots of onion and other spices. This is a traditional food for Jewish Passover. Фаршированная рыба. גפילטע פיש.