Gefilte Fish 3 Ways

Gefilte Fish 3 Ways


Gefilte Fish comes in stiff competition with cholent as #1 on the Jewish food list. We all make it. Most of us like it. But gone are the days when we have to scale our own carp to prepare it (maybe just on Pesach!). While I do make salmon, tilapia and flounder on occasion, gefilte fish is a Shabbos staple at my house. So I like to get creative with the preparation, both in preparing, and in plating. This is my most popular way of serving, and I always get the oohs and aahs from my guests when I set it on the table. You need two different types of preparations to plate this way. I am posting three different recipes for your choosing.


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32 thoughts on “Gefilte Fish 3 Ways

    1. I like to use them pretty often, so I feel like it’s worth it, since it saves me time. But you can definitely go ahead and toast them in the oven yourself until browned (I usually go by the smell test, once the house starts to smell like popcorn [!] they are usually ready).

  1. Here’s an idea..
    I toast a container of sesame seeds at once. Then put it in a air tight container. So it’s ready whenever I need. :)

    1. thanks! I use chrein, wasabi, horseradish sauce, and leftover marinara from the pan. If you don’t make the marinara fish, you can mix up a quick Russian dressing of mayo and ketchup.

    1. That makes sense. But you had to cut off a piece of the fish to do this (how did you manage that with the fish frozen solid btw?). Using the smallest size pan that fits the loaf exactly, it does still get a bit misshapen. It doesn’t look too bad though (as you can see from my pics). The bread crumb recipe is definitely the favorite here, cuz it doesn’t taste fishy at all (the marinara one retains the fishy taste).

      1. Hmmm… I am going to try a narrow but longer loaf pan and see if I can fit the whole fish in it. BTW, to cut the frozen fish, I just used a really sharp long knife and lots of willpower!

  2. Thrilled to take over Passover Sedar from my folks this year ! Help! I bought 2 frozen gefilte fish loaves!. Looking at all of these recipes to make it our own. Do I defrost first?
    And, bake or boil?

    1. If you’re making the recipe here, you need to take off the wrapper and bake. Boiled fish is a different recipe. Don’t defrost unless you’re making fish balls or patties.

  3. Just found these recipes and am trying the teriyaki gefilte fish (it’s in the oven, now). What sauces/dips do you think goes best with it? All of the ones you mention or one specific one? I would normally just serve with mayo and chrain, but I’m thinking this taste needs something different.

  4. I made the bread crumb fish last week (in addition to a loaf baked in spiced duck sauce). I used your idea for putting mini bowls of dips down the center of the serving dish – served mayo, spicy mayo and country style grainy mustard. Thanks for enhancing our Shabbos table!

  5. I tried making the Gefilte fish that has the soy & honey plus sesame seeds… Total fail. It burns! It’s also difficult to turn the fish midway because it’s soft and just tears in two. Too bad. I thought it might actually be good. It just ended up in the garbage.

    1. That’s so weird, I have made it many times. It does burn around the edges of the pan but not on the gefilte fish. You definitely can’t turn it over while it’s cooking because it’s still raw and will fall apart.

  6. Hi, when you say gefilte fish roll have you purchased it? If so what brand do you suggest?

    I would love to try these recipes as I only make it on Pesach and have used Benz always.
    Thanks and Shabbat shalom!

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