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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!
Chrain (horseradish). Night and day. No particular brand.
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 Wolf
Geshmakman – By any chance are you a manufacturer?
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.
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?
My mother usually doesn’t serve gefilte fish on shabbos.
PS Not everything people do is a minhag.
We are noeg to drink a l’chaim after the fish. Hoiecha inyunim, naturally.
give the op a break
minhagim has a specific Halachic usage
but it is also loosed more loosely for “custom” or “typical behavior”
give the op a break
It was a joke. I put a smiley on the end of my question.
The Wolf
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.
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 ???? ???? ?????
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!
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?
its brtter to freeze it raw. cook it while still frozen.
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.
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!
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.
Why do companies make the jellied kind that comes in jars? That has to be the most disgusting stuff ever…
You go to all that trouble? wow u really are the best bubby
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.
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”).
wolf
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.
We have it by night and day with chrain.
We have it by night and day with chrain.
On a train in the rain?
“On a train in the rain?”
On a day we lain (just using my brain, though I’m a bit insane).
In Spain it stays mainly on the plain.
Derech HaMelech
Lol, we should write the next Dr Seuss book together.
buy it ready made. less work for the wife and then she will look prettier and not smell of fish.
Mewho- you are probably the most unrealistic person out there.
au contrair dear cookie, i bought my gefilte at greenfields in willy last week. it was delish.
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!
Amein! From one best bubby to another, thanks so much for your good wishes. I”YH many simchas by all of us this year.
amen!
Orange carrots, not purple.
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