Top 43 How Long Does Frozen Gefilte Fish Last 3141 Votes This Answer

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Never refreeze fish after defrosting: once it has been cooked, it can then be frozen. * Store it Right: Cooked fish keeps for up to 2 to 3 days in the refrigerator. It can usually be frozen for 2 months if well-wrapped to prevent freezer burn.Keep refrigerated and tightly covered. To freeze, place in airtight plastic containers and cover with liquid from bottle. Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely.And besides, the shelf life of jellied jarred gefilte fish is 4 to 5 years, says Benjamin Checkanow, vice president of Mother’s in Newark, N.J. “When my mother used to make it, it lasted a week.” In giving up the work, though, freshness and flavor are sacrificed.

Contents

How long does gefilte fish last in freezer?

Keep refrigerated and tightly covered. To freeze, place in airtight plastic containers and cover with liquid from bottle. Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely.

What is the shelf life of gefilte fish?

And besides, the shelf life of jellied jarred gefilte fish is 4 to 5 years, says Benjamin Checkanow, vice president of Mother’s in Newark, N.J. “When my mother used to make it, it lasted a week.” In giving up the work, though, freshness and flavor are sacrificed.

How do you defrost cooked gefilte fish?

12-24 hours before serving, remove frozen gefilte fish terrine from packaging. Using a sharp knife, slice the frozen terrine into desired segments (we recommend 12 slices). Place slices on paper towel-lined plate or platter and cover in plastic wrap. Let thaw in fridge.

Why is gefilte fish in jelly?

No jelly-like mush. The jelly refers to the fish broth that becomes gelatinous at room temperature if you poach your gefilte. Often this occurs in canned gefilte products. Gefilte is made up of ground fish.

Can homemade gefilte fish be frozen?

After the fish has cooled, cover and store it in the refrigerator until ready to serve. This fish also freezes well. If you freeze the fish, be sure to boil it again, then chill and refrigerate before serving. Gefilte fish is traditionally eaten cold with a horseradish sauce.

How long can cooked fish be kept in the fridge?

Cooked fish and other seafood can be safely stored in the refrigerator 3 to 4 days. Refrigeration slows but does not prevent bacterial growth. Therefore, it’s important to use food within recommended time before it spoils or becomes dangerous.

Is gefilte fish freezable?

Frozen gefilte fish balls will become watery when thawed. My mother taught me her secret to freezing gefilte fish which I am now sharing with you: Just simmer the thawed fish balls for about 15 minutes in enough water to cover, then drain well. Your gefilte fish will taste freshly cooked!

How do you cook a and b gefilte fish?

Bring to a boil, add frozen fish loaf with inner wrapping (remove plastic) and return to boil. Reduce heat to simmer, cook for 90 minutes covered. Refrigerate.

Can I freeze Kasha?

Storage Notes: Leftover kasha varnishkes can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month.

Is gefilte fish healthy to eat?

Gefilte Fish is not only nutritious; it is an excellent way to diet. Low fat without a doubt. And the primary ingredient, aside from water, is fish (whitefish, pike, mullet, carp) and egg whites.

Do you eat gefilte fish hot or cold?

It’s best to poach the fish balls a day ahead of time so they can rest in their cooking liquid for several hours. They can be eaten cold, but Ellen and I like to serve them warm—they make a great, non-meat brunch entrée.

What does the word gefilte mean?

“Gefilte” means “stuffed” in Yiddish, and originally the forcemeat was stuffed into whole fish such as pike or carp.

What is fish shelf life?

Raw fish and shellfish should be kept in the refrigerator (40 °F/4.4 °C or less) only 1 or 2 days before cooking or freezing. After cooking, store seafood in the refrigerator 3 to 4 days. Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage.

Is gefilte fish real fish?

Gefilte fish translates from Yiddish as “stuffed fish.” That’s because the dish, which is made by grinding up deboned fish (usually carp, whitefish, mullet, and pike) and adding filler ingredients like breadcrumbs, eggs, and vegetable scraps, was traditionally stuffed back into the skin of a whole fish; then, the …

What is gefilte fish in a jar?

For those who have never had the stuff, gefilte fish is, in its most basic form, a fish ball. It’s traditionally made from whitefish and it’s not easy to prepare, so many Jews who eat it, buy it pre-made in jars.

Is gefilte fish a delicacy?

Some see gefilte fish as a delicacy, others as something too disgusting to contemplate. Either way, it would probably appear on most people’s short list of classic Ashkenazi foods. For good reason — it’s been part of the Eastern European Jewish diet for hundreds of years.

The Disheveled Chef: How to cook frozen Gefilte Fish

Freeze With Ease For Your High Holiday Celebrations – Gourmania

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Freeze With Ease For Your High Holiday Celebrations – Gourmania

This article first appeared on 4 September 2008 on www.ou.org

As the Jewish Holidays approach, my phone starts to ring and my inbox overflows with emails from people who are panicking about preparing for the upcoming holidays. The number one question on everyone’s lips is “Does it freeze?” The second question is “How far in advance can I make this?”

Here are some helpful guidelines to help you with your holiday preparations. And be sure to save this column for future use as a reference guide!

Chicken soup freezes well, as do most soups. Flash-freeze your matzo balls on a cookie sheet in a single layer, then transfer them to re-sealable bags, seal tightly and freeze. Cooked noodles also freeze well when stored in re-sealable plastic bags. They will defrost when you reheat them slowly in the hot soup.

Roast brisket, veal or other meats will freeze very well, but if you don’t want to freeze them, you can make them a few days ahead and keep them tightly covered in the refrigerator. See my scrumptious recipe for Cranberry Brisket with Caramelized Onions (below) from my latest book Norene’s Healthy Kitchen: Eat YOUR Way to Good Health (Whitecap $34.95), which includes terrific tips to make preparation easier.

Chicken and turkey freeze extremely well and so do meatballs and cabbage rolls. However, don’t stuff chicken, turkey or roast veal if you plan to freeze it.

Frozen gefilte fish balls will become watery when thawed. My mother taught me her secret to freezing gefilte fish which I am now sharing with you: Just simmer the thawed fish balls for about 15 minutes in enough water to cover, then drain well. Your gefilte fish will taste freshly cooked!

Side dishes like knishes, kugels, latkes, mock kishka, couscous and kasha all freeze well but vegetable salads are best prepared shortly before serving.

Honey cakes freeze very well and will stay moist and tender for several days when stored at room temperature if you wrap them well. Sponge, chiffon, carrot and chocolate cakes also freeze well. Apple pie or other fruit pies freeze well if you assemble them and freeze them unbaked – just be sure to double-wrap them well first. They can be baked without defrosting by unwrapping them and placing them in the oven right from the freezer.

Apple cake might get a little soggy when thawed, so a good trick is to place it in the oven, uncovered, at 350 degrees F for 10 minutes to evaporate any excess moisture. Same thing applies to fruit crisps.

Home-made challahs can be made in advance and frozen. One of my friends makes a big batch of medium-sized challahs and freezes them for the whole month of holidays.

Cookies of all kinds (chocolate chip, mandelbroit, biscotti) and squares freeze well and even taste good straight from the freezer!

In my latest book, Norene’s Healthy Kitchen (Whitecap Books), I made sure to provide do-ahead advice for each and every recipe, how long it could be prepared in advance, how long it could be frozen.

NORENE’S STORAGE AND FREEZER GUIDE:

SOUPS:

* Cold Facts: Make sure soups (or any cooked foods) are completely cooled before you transfer them to freezer-safe containers. Leave 2 inches at the top to allow for expansion. Cover and freeze. Square containers take up less space than round ones.

* It’s in the Bag! Not enough freezer containers? Remove frozen soup from the container(s) and transfer to resealable freezer bag(s). A quick trick is to place the container in hot water briefly – the soup will slide right out.

* Hot Stock Tip: If soup is frozen, there’s no need to defrost it first, before heating it up. One cup of soup or broth takes 4 minutes on HIGH power to defrost in the microwave. Then microwave it 2 to 3 minutes longer on HIGH to heat it up, stirring occasionally for even heating. (Or defrost it in a large saucepan or soup pot on the stovetop on low heat, stirring often.)

* Store it Right: Most soups keep 3 to 4 days in the refrigerator and will freeze for up to 4 months.

FISH:

* Chilling News: Store raw lean fish such as whitefish, tilapia or sole in the coldest part of the refrigerator (40 degrees F) for 2 to 3 days, or freeze for up to 6 months at 0 degrees F Fatty fish such as salmon can be stored in the refrigerator for 2 to 3 days, or freeze for 2 to 3 months at 0 degrees F.

* Frosty Facts: To defrost raw fish quickly, unwrap it and place on a microsafe plate. Allow 4 to 5 minutes per pound on “defrost” setting (30% power), turning the fish over at half time. A few ice crystals should still remain; these will disappear after the fish stands at room temperature for a few minutes.

* Chill Out! You can also thaw the still-wrapped fish under cold running water, or thaw it overnight in the refrigerator. Don’t thaw fish at room temperature. Never refreeze fish after defrosting: once it has been cooked, it can then be frozen.

* Store it Right: Cooked fish keeps for up to 2 to 3 days in the refrigerator. It can usually be frozen for 2 months if well-wrapped to prevent freezer burn.

* Hot Tip: Crumb coatings will get soggy when defrosted because of the high water content of fish, so reheat uncovered to crisp them up.

MEAT & CHICKEN:

* Thaw it Right: Ground meat, roasts and brisket will take approximately 6 hours per pound to thaw in the refrigerator. Never thaw them on the counter. You can also defrost them in the microwave – check your manual for times. Once it has thawed, cook ground meat and poultry as soon as possible.

* Store it Right: Store raw chicken as soon as possible after purchase. Store it in the coldest part of the refrigerator for 1 to 2 days or freeze it. Chicken cooked in a sauce keeps for up to 2 to 3 days in the refrigerator. Chicken without a sauce keeps for up to 3 to 4 days in the refrigerator. Cooked ground poultry keeps for up to 1 to 2 days in the refrigerator. Reheat to 165 degrees F on a meat thermometer, until piping hot. Refrigerate or freeze cooked chicken as soon as possible after cooking or serving it.

* Frozen Assets: Raw chicken can be frozen 6 to 9 months – wrap it very well to prevent freezer burn. Frozen chicken takes 6 hours per pound to thaw in the refrigerator. You can also defrost it in the microwave – check your manual for times. Don’t thaw it on the counter. Once thawed, cook it as soon as possible.

* Freeze with Ease: Cooked poultry freezes very well, but for best texture and flavor, use it within 4 months.

LET’S TALK TURKEY:

* Unfreeze with Ease: If turkey is frozen, defrost it in its original plastic wrapper in the refrigerator. Place it on a tray or in a large bowl to catch any drippings and prevent cross-contamination. Calculate 5 lb per day – a 10 lb (4.5 kg) turkey will take about 2 days to defrost. Thaw it completely to ensure it cooks evenly.

* Water Works: To thaw frozen turkey in cold water, immerse it completely in its original wrapper, changing the water every 30 minutes to be sure it stays cold. Allow 1 hour per lb (2 hours per kg).

* Store it Right: Refrigerate or freeze cooked turkey as soon as possible. Cooked turkey keeps for up to 3 to 4 days in the refrigerator, or will freeze for up to 4 months. Use cooked turkey in soups, salads, sandwiches, wraps, stir-fries, or shepherd’s pie. Or combine the turkey with vegetables and pasta or grains for a quick meal. They’ll gobble it up

* * * * *

While writing this article, I spoke with Jamie Geller of Monsey, NY. She is the author of QUICK & KOSHER: Recipes From The Bride Who Knew Nothing (Feldheim Publishers; November 2007, $34.99). A former TV producer for HBO, Jamie came into marriage and kosher cooking without knowing a spatula from a saucepan. She admits that before she was married, she had never turned on the oven in her apartment – instead she used it as a storage place for her clothing!

Determined to master cooking yet short on time, she was dismayed to find that most cookbooks consider an hour of preparation time “quick,” and presumed more culinary skill than many people have. So Jamie decided to compile a collection of quick and easy recipes with step-by-step instructions that would require no more than 15 minutes to prepare – recipes that would deliver scrumptious, eye-catching, satisfying meals to impress her family and friends.

QUICK & KOSHER is the result of her quest, with more than 160 recipes and 120 full-color photos that will prove invaluable not only to culinary novices but also experienced cooks who love Kosher food. Most recipes require less than 10 minutes before they are popped into the oven, set atop the stove or served directly to your hungry, eager guests!

Here are some of her favorite recipes from her terrific cookbook that Jamie shared with me for your holiday celebrations. She chose recipes that can be made in advance and frozen so you can be “the hostess with the mostest!”

Jamie wrote, “Challah Kugel is my very first real success! Thanks to Grandma Martha’s patience, I have now mastered her famous recipe – most probably because I made her stay on the phone and walk me through each step “holding my hand” and offering much needed emotional support.

I bake this kugel in our family-heirloom, grease-stained, metal loaf pan. To my surprise, it even comes out great (with the quantities doubled) in a 9 x 13-inch disposable pan! It’s a dish made from leftovers, yet a novelty at the table. And it freezes beautifully, too! What could be better?

* * * * *

Norene Gilletz is a cookbook author, cooking teacher and food consultant based in Toronto, Canada. Her latest book is NORENE’S HEALTHY KITCHEN: Eat YOUR Way to Good Health (Whitecap). For information about her cookbooks, cooking demonstrations and culinary services, call 416-226-2466 or visit her website at www.gourmania.com.

* * * * *

NORENE’S CRANBERRY BRISKET WITH CARAMELIZED ONIONS

Source: Norene’s Healthy Kitchen by Norene Gilletz (Whitecap Books)

This dish is excellent for a large crowd, making it perfect for any of the major Jewish holidays. Be sure to check out the variations below. This brisket is tender and tasty—it’s sure to become a family favorite.

2 large onions, sliced

1 beef brisket (41/2 to 5 lb/2 kg), well-trimmed

3 to 4 cloves garlic, minced (or 1 tsp garlic powder)

Salt and freshly ground black pepper

1 cup whole cranberry sauce

1/2 cup tomato sauce

1/2 cup water

Spray a large roasting pan with cooking spray. Spread the onions in the bottom of the pan and place the brisket on top. Season both sides of the brisket with garlic, salt, and pepper. In a small bowl, combine the cranberry sauce and tomato sauce. Mix well; spread over the brisket. Pour the water around and underneath the brisket and cover the pan tightly with foil. (If desired, marinate for an hour at room temperature or up to 48 hours in the refrigerator.) Preheat the oven to 325 degrees F. Cook the brisket, covered, about 4 hours or until the meat is fork-tender and the onions are caramelized. (Calculate 45 minutes per pound as your cooking time.) For the last hour of cooking, slightly loosen the foil and baste the meat occasionally. When done, remove the pan from the oven and cool completely. Cover the pan and refrigerate over night. Remove the congealed fat from the surface. Slice the brisket thinly across the grain, trimming away the fat. Reheat the slices in the pan gravy for 25 to 30 minutes in a covered casserole at 350 degrees F.

Yield: 12 servings. Keeps for up to 3 to 4 days in the refrigerator; reheats well. Freezes well for up to 4 months.

264 calories per serving, 12.2 g carbohydrate, 0.9 g fiber, 35 g protein, 7.4 g fat (2.8 g saturated), 73 mg cholesterol, 116 mg sodium, 353 mg potassium, 3 mg iron, 25 mg calcium

CRANBERRY VEAL BRISKET: Instead of beef, use a veal brisket. Cooking time will be the same. If desired, have the butcher cut a pocket in the roast; insert your favorite stuffing into the pocket and increase the cooking time by 1/2 hour. (Do not freeze the stuffed roast.)

Variations

* Replace the onions with 1 package of dried onion soup mix and omit the salt. Rub the soup mix, garlic, and pepper evenly over the brisket. Instead of water, use dry red wine, diet ginger ale, or cola.

* Barbecue or chili sauce can be used instead of tomato sauce.

Chef’s Secrets

* Flat or Fat? Beef brisket is divided into two sections. The flat cut has less fat and is usually more expensive than the point, which is much fattier and also more flavorful. A double brisket has a thick layer of fat between the two sections.

* Ask your butcher to trim the brisket well. Cook it a day in advance so you can remove the congealed fat before slicing and reheating.

* Double Brisket? Don’t double the time! If your brisket is very large (8 to 10 lb), cut it crosswise into two smaller briskets (4 to 5 lb each). Cook them in a large roaster for 3 to 4 hours, until fork-tender.

* Overnight Method: Cook, tightly covered, in a 225 degrees F oven for 7 to 8 hours. (Put the brisket into the oven just before going to bed and remove it first thing in the morning.)

* * * * *

JAMIE’S CHALLAH KUGEL

Prep Time: 15 minutes

Cook Time: 45 minutes

Chill Time: none

2 Tbsp olive oil

2 large loaves day-old or stale water challah, crusts removed and cubed as for croutons

2 Tbsp Osem Consommé Mix

1/8 tsp coarse black pepper

3 eggs, beaten

1 tsp baking powder

2 tbsp seasoned bread crumbs

Preheat oven to 400 degrees F. Place oil in a 9 x 5 x 3-inch loaf pan and place in oven. Place cubed challah in a colander and wet it quickly and lightly; put your fingers under the running water to lighten the flow, moving the colander so none of the bread gets too wet. Sprinkle with just enough water to dampen challah; do not drench it. Squeeze out excess water. Challah should look and feel like wet rags. In a large bowl, gently fold together challah, consommé mix, pepper, eggs, baking powder and bread crumbs. Don’t over mix, but evenly disperse ingredients. The mixture should still be lumpy. Remove loaf pan from oven and pour challah mixture into loaf pan. Lower oven temperature to 375 degrees F. Bake, uncovered, for 45 minutes until top is golden to dark brown and crunchy. Cut into squares and serve warm.

Yield: 6 to 8 servings.

Tips:

* Water challah is essential to this dish’s success: Do not use egg challah.

* If you don’t have enough leftover scraps, you can fake stale old bread. Just bake slices of fresh bread on a cookie sheet for approximately 30 minutes at about 200 degrees F. If the heat is too high your bread will toast, which is exactly what you don’t want. The goal is to just suck the moisture out of it.

* * * * *

CARROT MUFFINS

Jamie told me she likes to serve these muffins warm as a side dish.

Prep Time: 8 minutes

Cook Time: 20 to 25 minutes

Chill Time: none

1/2 (10-ounce) package shredded carrots

1 (4-ounce) jar carrot baby food

1 tsp baking powder

1 cup flour

2 eggs

1 tsp lemon juice

3/4 cup canola oil

2 Tbsp honey

1 tsp vanilla

1 cup sugar

1 tsp salt

Preheat oven to 350 degrees F. Line cupcake tins with paper holders. In a large bowl, place all ingredients and mix well to combine. Spoon mixture evenly into cupcake holders and bake for 20 to 25 minutes. Allow to cool slightly and serve warm or at room temperature.

Yield: About 12 muffins. Freezes well.

Tip:

* For a lower-calorie version, substitute applesauce for some or all of the oil and use egg substitute in place of the eggs.

* * * * *

CRAN-APPLE CRUNCH KUGEL

Nobody will suspect you didn’t spend half an hour peeling and slicing apples! The fresh, tart cranberries will totally throw them off, and they’re the perfect balance to the super-sweet pie filling.

Prep Time: 4 minutes

Cook Time: 45 minutes

Chill Time: none

1 (21-ounce) can apple pie filling

2 cups fresh cranberries

2 Tbsp sugar

2 Tbsp light brown sugar

1/2 cup flour

1/4 cup margarine, cut into chunks

1/2 tsp cinnamon

Preheat oven to 375 degrees F. Spray a 9-inch round baking dish or deep pie plate with non-stick baking spray. Place apple pie filling and cranberries in prepared dish, mix to combine and smooth into an even layer. In a small bowl, mix together sugars, flour, margarine and cinnamon until crumbly. Sprinkle over apple-cranberry mixture. Bake, uncovered, at 375 degrees F for 45 minutes or until crumbles are golden brown. This is best served right out of the baking dish.

Yield: 8 servings. Freezes well.

* * * * *

HONEY CHICKEN

Despite its name, this chicken is not too sweet. The olive oil, soy sauce, garlic and pepper temper the honey perfectly.

Prep Time: 5 minutes

Cook Time: 1 hour

Chill Time: none

1 chicken, about 3 1/2 pounds, cut into 8 pieces

3/4 cup honey

1/4 cup soy sauce

1/4 cup olive oil

1 Tbsp garlic powder

1 tsp black pepper

Preheat oven to 375 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray. Rinse chicken, pat dry and place in prepared pan. In a small bowl, mix together honey, soy sauce, olive oil, garlic powder and pepper and pour over chicken. Bake, uncovered, at 375 degrees F for 1 hour until slightly browned.

Yield: 4 servings. Multiplies well for a crowd. Freezes well.

Suggested Wine:

Hagafen 2004 Estate Bottled Napa Valley Pinot Noir. The mix of savory and sweet in this dish calls for a wine of good body and complementary flavors. The spicy jam flavors of this Pinot will match wonderfully.

No Bones About It

BEFORE THERE WERE hairdressers and vacuum packaging, there were babushkas and homemade gefilte fish. Not one fish but a combination of several, this traditional Jewish mixture of ground carp, pike and whitefish has come a long way–from the banks of Eastern Europe’s North Sea to the bathtubs of Depression immigrants and finally, shortly after World War II, to the jars of New Jersey canning plants.

Packaged gefilte fish is an American invention, a 20th-century timesaver. No longer do Jewish balabustas have to labor over the day-long process of boning, chopping and grinding fish. And besides, the shelf life of jellied jarred gefilte fish is 4 to 5 years, says Benjamin Checkanow, vice president of Mother’s in Newark, N.J. “When my mother used to make it, it lasted a week.”

In giving up the work, though, freshness and flavor are sacrificed. No longer going from the guillotine to the grinder, today’s gefilte fish have become mere vehicles for horseradish, bland to the tastes of those who remember–or still make–homemade. But unlike kugel and kishka, which many consider dietitic Russian roulette, reformed gefilte fish is benign. “It’s low calorie,” said a spokesman from Mother’s. If grandma only knew.

The invention of gefilte fish all started from a dilemma. Eastern European Jews traditionally ate fish on the Sabbath. But according to Orthodox law, no work is permitted on the Sabbath. Eating fish with bones was considered work. Gefilte fish–a boneless fish mixture–fit the religious bill.

Gefilte, a Yiddish word, means “stuffed”–the traditional way of making the fish. Like the procedure for making stuffed baked potatoes, the stuffing of the fish involved filling the skin (with head and tail intact) after gutting, boning and chopping the flesh. According to Patti Shosteck, author of “A Lexicon of Jewish Cooking,” the flesh was then mixed with spices and flour (on Passover, matzo meal), and stuffed back into the fish.

Now it is a totally automated process, with electric grinders, huge copper vats, pressure cookers and monosodium glutamate. To cater to the American Jewish melting pot and the more-is-better American marketing technique, gefilte fish come in cans or in jars; in jelly, in broth, in balls. Most manufacturers make a “regular gefilte fish”–a mixture of carp, mullet, whitefish and pike to which they add water, egg whites, salt, pepper, sometimes sugar, flavorings, spices, a filler of matzo meal and frequently msg. Then there’s the sweet version (thought to be the Polish tradition) in which sugar, or more sugar, is added to the ingredients.

Other variations include only whitefish and pike, or all whitefish. Manischewitz and Mrs. Adler’s make a saltless gefilte fish. And Mother’s sells a hickory-smoked gefilte fish made with “natural hickory smoke and other flavorings.”

Even though we might wish for neighborhood fishmongers who live above their shops, most of us are resigned to convenience and modernity. This year, then, we added another question to Passover’s traditional four: What is the best jarred gefilte fish? Our group of veteran seder-goers concluded the following:

* The range of tastes between brands and types is narrow.

* Tasters liked the whitefish/pike mixtures more often than the “regular” four-fish mix. Some of the “regulars” were perceived as having an “off-taste.”

* The blandness of the fish was often overpowered by either sugar or salt. Comments such as “too sweet” or “too salty” were common.

* While tasters noted the sweetness in the gefilte fish labeled “sweet,” some of the “regular” blends were recognized for their sweetness as well. So “regular” does not necessarily indicate lack of sweetness.

* Although the 20-sample tasting was done blind, when it came down to it, tasters took with them the prejudices they grew up with from their own seder tables.

Here is how the brands stacked up: Mother’s–The mensch of the gefilte fish community, this was undoubtedly the favorite, garnering 1st (Pike and Whitefish), 2nd (All Whitefish), 9th (Old Fashioned) and tied for 14th (Old World Sweet) places. As a group, it was consistently rated as high in “fish taste.” (For some, this quality seemed to be negative, however.) The pike/whitefish and all whitefish varieties are markedly whiter and, as some tasters said, “more attractive” than the other contenders; texturally, Mother’s tends to be smoother. Old World Sweet was frequently noted as being “too sweet.”

Rokeach–Rokeach gefilte fish, a subsidiary of Mother’s, was tasted in two types–the canned regular and Old Vienna Sweet. Both fish fared well, placing 4th and tying for 7th. Like Mother’s, they were noted for their “fishy” taste. Almost all the tasters, however, found the Old Vienna too sweet.

Manischewitz–A good basic fish, the four types of Manischewitz we tried placed in the middle of the tasting. “Salty” was a consistent comment. Placing fifth, the whitefish/pike mix tasters found salty and similar to matzo balls in appearance. Sweet whitefish/pike (6th place) got grades anywhere from “sweet but good,” to “fake taste” and “mealy.” Manischewitz Regular (11th) was noted for its taste similarity to tunafish, its saltiness and blandness; the regular sweet (13th place) was also noted for its matzo-ball appearance and sweetness.

Horowitz-Margareten–This was the only brand in which tasters preferred the regular mix to the whitefish/pike. Both types (tying both for 7th and 14th) were thought to be too sweet and mealy.

Mrs. Adler’s–If Mrs. Adler, pictured so happily on her jars of gefilte fish, only knew that this group of tasters recurrently thought her fish were ugly, rubbery and metallic. The best of her lot was the sweet (8th place), followed by pike/whitefish (10), no sugar (14) and regular (16).

Kedem–These gefilte fish were big bruisers, larger than the others, and lumpy-looking on the outside. Placing 12th, Kedem brand was thought to be “meatloafy,” “pasty”, “bland,” “sweet” and having an “off taste.”

Israeli brands–The most traditional of gefilte fish (made with all carp or silver carp and baby carp), the three Israeli brands were most unfamiliar to Jewish-American tastes. Called “nouvelle gefilte fish” by one taster, “like sardines,” by another, these canned fish are made the old way–with the carp skin wrapped around the ground fish. Not surprisingly, two of the three Israeli brands–Sabra and Tami–placed 15th and last places, respectively. Both were rated as oily and the Tami had a remarkable resemblance, in appearance and taste, to chopped liver. The biggest surprise, though, was the evaluation of the Golan brand. It ranked in 3rd place out of all gefilte fish tasted. Although some tasters thought it was “the wrong consistency,” or “greasy,” others found it “most intriguing,” “different” and “interesting.”

Gefilte Fish, Without The Jar, Jelly And General Unpleasantness

There are wonderful Jewish culinary traditions like golden fried latkes and dipping crisp apples in honey. And, of course, there’s baby’s first wine buzz after sneaking a glass of Mogen David after Friday night services. Then there’s gefilte, an Ashkenazi recipe that unites ground pike or white fish, matzo meal and fried onions into a jelly-like ball of jarred terribleness. Here’s the good stuff from Brooklyn-based Gefilteria.

There are wonderful Jewish culinary traditions like golden-fried latkes and the art of dipping crisp apples in honey. And, of course, there’s baby’s first wine buzz after sneaking a glass of Mogen David after Friday night services. But then there’s gefilte, an Ashkenazi recipe that unites ground pike, white fish, matzo meal and fried onions into a jelly-like ball of jarred terribleness. Some of my family and friends claim to “like the stuff,” which I always ask them: how many times do you run to the ethnic food aisle in July to pickup a jar?

The mass-produced stuff from brands like Rokeach and Manischewitz is just nasty, which makes it even cooler that a group of friends have launched Gefilteria, a maker or artisanal gefilte fish using “sushi grade” whitefish and salmon that is both better in quality and more sustainable.

The fish loaves, along with other Old World Jewish products, are unfortunately only available in New York City — at street festivals and through a company website. But they hope to ship throughout the United States in the near future. With the Jewish holidays upon us, I checked in with co-owner Jeffrey Yoskowitz to find out all about the stuff.

To me gefilte fish is grown-up goldfish ground into a jelly-like mush. Correct me if I’m wrong…

Not entirely, but yes. No goldfish. No jelly-like mush. The jelly refers to the fish broth that becomes gelatinous at room temperature if you poach your gefilte. Often this occurs in canned gefilte products. Gefilte is made up of ground fish. Traditionally carp, whitefish and pike. We grind together whitefish, pike and salmon. We bake ours into a loaf—much like pâté or a terrine. No gel. No mush.

So you’re saying I should eat gefilte fish more than once or twice a year?

Yes, you should eat gefilte fish more than once or twice a year. It’s a great dish when done right, balancing savory and sweet. It is the perfect appetizer course. Good gefilte is a time-consuming process, which is why it is relegated to the major Jewish holidays. Now, unfortunately, most Americans only associate gefilte fish with the unsightly balls in a gel broth in a heat-processed jar. Nobody should eat jarred gefilte fish.

Where did you learn to make gefilte fish?

We make a sustainably sourced, artisanal gefilte fish that is prepared and sold fresh. It’s one of a kind. We use beautiful fillets of sushi grade fish. I’ve made gefilte fish with my grandmother, but with my partners, Liz Alpern and Jackie Lilinshtein, I set about developing a new recipe that would bring the best of gefilte-making traditions and marry it to the artisanal food world.

How many orders of gefilte fish will you fill this holiday season?

A sizable amount. We made hundreds of loaves of gefilte. The whitefish shortage kept us from making more, so we sold out.

What other Jewish Old World foods are you selling?

We are purveyors of Old World Jewish foods and we sell lacto-fermented pickled goods, like dill pickles, sauerkraut and kvass — a fermented beet tonic. We also pickle beets and sell both beet and carrot horseradish varieties as a condiment to gefilte (and to be eaten on their own).

Do you have plans to open a storefront? What will that be like?

We’ve talked about a storefront a lot, and it’s an appealing idea for us. We’d love to feature various Eastern European dishes alongside our pickled products and our gefilte. We’d also welcome the opportunity to make specialty foods for holidays, like a honey cake for Rosh Hashanah.

More about the Jewish holidays on Food Republic:

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Freeze With Ease For Your High Holiday Celebrations – Gourmania

how long does frozen gefilte fish last

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How long does frozen gefilte fish last?

how long does frozen gefilte fish last

Serving and Thawing — Gefilteria

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Freeze With Ease For Your High Holiday Celebrations – Gourmania

No Bones About It

Gefilte Fish, Without The Jar, Jelly And General Unpleasantness

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