page_title: Gefilte fish
section_title: Ready-to-serve
hierarchical_section_title: Gefilte fish / Ready-to-serve
caption_attribution_description: עברית: צנצנות דגים English: Jars of gefilte fish in Israel
context_page_description: Gefilte 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. Historically it consisted of a 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 is most commonly formed into patties similar to quenelles or fish balls. These are popular on Shabbat and Jewish Holidays such as Passover, although they may be consumed throughout the year.
  In Poland, gefilte fish, referred to as karp po żydowsku, is a traditional dish in some Polish homes, served on Christmas Eve and on Holy Saturday.
context_section_description: The post-WWII 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. The sodium content is relatively high at 220–290 mg/serving. Low-salt, low-carbohydrate, low-cholesterol, and sugar-free varieties are available. The patent (US 3108882 "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 and Erich G. Freudenstein. Gefilte fish is also sold frozen in "logs".
caption: Jars of gefilte fish in Israel
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