January 3, 2011 9:47 pm at 9:47 pm #593922GeshmakManParticipant
Just wondering what the Minhag was in peoples’ homes regarding what Gefilte Fish on Shabbos is eaten with. Looking for some new ideas!
Also, do you eat Gefilte Fish at night and also by day or just by night or day? And any brand in particular?
Thanks!January 3, 2011 10:24 pm at 10:24 pm #1106370Trying my bestMember
Chrain (horseradish). Night and day. No particular brand.January 3, 2011 10:28 pm at 10:28 pm #1106371WolfishMusingsParticipant
I wasn’t aware that the choice of condiment to eat the fish with or the brand was accorded the level of minhag. I guess you learn something new every day. 🙂
Do I have to be mattir neder if I want to eat my fish with horseradish one week (since I normally do so without)?
The WolfJanuary 3, 2011 10:36 pm at 10:36 pm #1106372real-briskerMember
Geshmakman – By any chance are you a manufacturer?January 3, 2011 10:42 pm at 10:42 pm #1106373apushatayidParticipant
Personally, I like a good smoked whitefish over gefilte fish, but since the zemer says basar, vigifilte dakim vichul mattamim, I dont put up to much of a fuss and just pour some chrain over it and eat it.January 3, 2011 10:51 pm at 10:51 pm #1106374rcParticipant
anyone know how to make real old fashioned home made gefilte fish? What kind of fish do i need? and do i have to grind it myself? or does it come ground?January 3, 2011 11:01 pm at 11:01 pm #1106375ItcheSrulikMember
My mother usually doesn’t serve gefilte fish on shabbos.
PS Not everything people do is a minhag.January 3, 2011 11:02 pm at 11:02 pm #1106376bptParticipant
We are noeg to drink a l’chaim after the fish. Hoiecha inyunim, naturally.January 3, 2011 11:04 pm at 11:04 pm #1106377YW Moderator-80Member
give the op a break
minhagim has a specific Halachic usage
but it is also loosed more loosely for “custom” or “typical behavior”January 3, 2011 11:05 pm at 11:05 pm #1106378WolfishMusingsParticipant
give the op a break
It was a joke. I put a smiley on the end of my question.
The WolfJanuary 3, 2011 11:22 pm at 11:22 pm #1106379smartcookieMember
We eat gefilte night and morning meals.
For your info, the cheaper brands have more flour and eggs, than fish. I usually buy an expensive one that comes straight from my fish store and it tastes like real fish, not dough.
We eat it with chrayonnaise/or any other dip.
I usually make a whole roasted garlic near it and serve with mayonnaise.January 3, 2011 11:37 pm at 11:37 pm #1106380well meaning busy bodyMember
Is gefilte fish a MINHAG ?
We have it only when the grand-kids come saves the job of deboning
the whole slices we eat. Am I to paraphrase Wolf going “places” for ???? ???? ?????January 3, 2011 11:41 pm at 11:41 pm #1106381The Best BubbyParticipant
I use ground fish from the fish store. You can use whiting, white fish, haddock, carp or lesht or any fish that you might like, and use all the fish ground together. I put a smallish onion in the food processor, with the knife and chop up the onion with a peeled carrot and then I add an egg to make it all liquidy. I then transfer from the food processor this mixture to the Kenwood or Kitchen Aid. Add the minced fish, add another raw egg for a 1 lb of fish. ( I use 2 eggs for every 1 lb of minced fish). Add as much sugar ( I make the fish sweet, salt and pepper, add one plastic cup (approx. 6 oz) of ground almonds for every 1 lb of fish. Put on the mixer and beat with the K beater for at least 20 minutes on high (Kenwood). This gets very fluffy and it makes alot of mixture. Cut large sheets of Bakewell paper and spray the paper with Pam spray. Put mixture on the paper and shape into a roll.
Put the roll into the freezer and let it get hard, then put into freezer bag and seal properly. When needed, boil water with sugar, onion, carrots, salt, pepper, a drop of oil, any bones you might have of fish that you have saved in freezer. Bring to a rolling boil, then add fish roll, bring back to a boil, then simmer on low heat, for about an hour or even more if needed. Keep turning the fish roll over in the boiling water, as it is cooking. Then shut the fire. Remove from pan and place into container. Strain the fish sauce and pour over the fish and refrigerate with the carrots. Slice thickly and serve with chrane and / or mayonaisse. Enjoy!January 3, 2011 11:59 pm at 11:59 pm #1106382rcParticipant
thnaks. i am really gonna try it BN i havent done this since 1982!! when you boil the loaves you add in the bones and head to make a fish yuch sauce? also, if i make patties and cook them can i freeze them after> or is it better to freeze raw?January 4, 2011 12:31 am at 12:31 am #1106383deiyezoogerMember
its brtter to freeze it raw. cook it while still frozen.January 4, 2011 12:57 am at 12:57 am #1106384oomisParticipant
We serve it with BenZ’s chrein, but I have had it with dill sauce also, and it was delicious. I like to cut a large cucumber into VERY thick slices (maybe almost 2″ each, then slightly hollow them out, put the chrein in it, and serve the cuke piece alongside the fish.January 4, 2011 1:08 am at 1:08 am #1106385bein_hasdorimParticipant
My great grandfather used to eat the fish with mustard.
I suggest Batampte extra strong horseradish or is it tuv tam?
It is also very good with wasabi. We usually eat gefilta during the daytime Seudah, at night we eat hot fish (not a species)
like baked tilapia, or baked salmon in tomato sauce.
Whatever you choose, have an Oneg Shabbos!January 4, 2011 2:48 am at 2:48 am #1106386JustHoldMember
A & b all the way! Night and day and Shalosh seudos (even during winter). With Schwartz’s tomato dip!
last week i ate by someone who made patties out of gefilte fish. fried onions and garlic… Oneg shabbos all the way.January 4, 2011 3:41 am at 3:41 am #1106387wanderingchanaParticipant
Why do companies make the jellied kind that comes in jars? That has to be the most disgusting stuff ever…January 4, 2011 4:37 am at 4:37 am #1106388TheGoqParticipant
You go to all that trouble? wow u really are the best bubbyJanuary 4, 2011 11:20 am at 11:20 am #1106389Tzvi HirshMember
I just love when Gefilite fish is sliced into flat round paddies and baked in an oven together with a tasty spaghetti tomato sauce on top. This is served hot or cold without any other additions.January 4, 2011 11:39 am at 11:39 am #1106390haifagirlParticipant
It depends where I am. If someone serves chrein, I eat it with chrein (and any label that lists “beets” before horseradish doesn’t deserve to be called “chrein”).January 4, 2011 12:00 pm at 12:00 pm #1106391Derech HaMelechMember
I have to be mattir neder if I want to eat my fish with horseradish one week (since I normally do so without)?
You don’t have to be matir neder to start eating with chrein but if you do it for three meals in a row then you’ll have a problem if you want to stop because of maylin b’kedusha v’ein moridin.
Also remember that you don’t have to buy the most expensive condiments, hidur mitzvah is only up to a shlish miligav, vahamachmir al atzmo tovo olov bracha.
Also, does caviar have the din of fish? I would say maybe its like regular eggs but I can’t imagine eating caviar with meat.January 4, 2011 5:56 pm at 5:56 pm #1106393dunnoMember
We have it by night and day with chrain.January 4, 2011 8:03 pm at 8:03 pm #1106394Derech HaMelechMember
We have it by night and day with chrain.
On a train in the rain?January 4, 2011 9:46 pm at 9:46 pm #1106395☕ DaasYochid ☕Participant
“On a train in the rain?”
On a day we lain (just using my brain, though I’m a bit insane).January 4, 2011 10:19 pm at 10:19 pm #1106396wanderingchanaParticipant
In Spain it stays mainly on the plain.January 4, 2011 10:37 pm at 10:37 pm #1106397dunnoMember
Lol, we should write the next Dr Seuss book together.January 4, 2011 11:06 pm at 11:06 pm #1106398
buy it ready made. less work for the wife and then she will look prettier and not smell of fish.January 4, 2011 11:53 pm at 11:53 pm #1106399smartcookieMember
Mewho- you are probably the most unrealistic person out there.January 5, 2011 12:35 am at 12:35 am #1106400
au contrair dear cookie, i bought my gefilte at greenfields in willy last week. it was delish.January 6, 2011 12:00 am at 12:00 am #1106401The Best BubbyParticipant
It is a mechaya and an absolute pleasure to cook and bake from scratch. First of all, you know what you put into the ingredients and the final product. Who needs all the ready made stuff from the shops, with all the chemicals and additives that can only hurt you, and are not good for your brain power.
Deiyezooger is correct. Better to cook the fish rolls or patties from frozen. TheGoj, thank you for the compliment!
oomis1105, I sometimes do what you do with the cucumber, especially for special occasions. By the way oomis1105, I saw on another thread that a hearty Mazal Tov is due to you and the family on the birth of a grandson, bli ayin harah, kein yirbu! May you be zocher legadel ohto le Torah, Mitzvot, and Maasim Tovim, bar mitzvah, and le chupato to a bat Torah I’YH! Much yiddishe nachus from all of them! May we all have many simachot with simcha be karov in good health! Amen!January 6, 2011 1:04 am at 1:04 am #1106402oomisParticipant
Amein! From one best bubby to another, thanks so much for your good wishes. I”YH many simchas by all of us this year.January 6, 2011 3:21 am at 3:21 am #1106403
amen!October 23, 2015 4:19 am at 4:19 am #1106404👑RebYidd23Participant
Orange carrots, not purple.October 23, 2015 4:29 am at 4:29 am #1106405
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