Best-Ever Gefilte Fish

Never buy the jarred stuff again.

Making gefilte fish at home might seem like a daunting task, but with our detailed primer, you'll be enjoying this classic appetizer before you know it. After making these, buying store-bought gefilte fish will be a thing of the past. 

Can I make the stock in advance?  

Heck yeah! Let the stock cool down before packing it up and refrigerating until you're ready to make the gefilte fish. Just warm the stock on the stove again before poaching. Make sure to taste the stock and add salt as needed before cooking the fish.

How do I choose the right fish?

Utilize your fishmonger! They can help point you in the right direction. Of course, be sure to get the freshest fish available. A mixture of carp and pike is what we normally use. Whitefish and mullet are also good options!  

Check out some amazing desserts for Passover

Made these yet? Let us know how it went in the comment section below!

Advertisement - Continue Reading Below
Yields: 10 servings
Prep Time: 0 hours 20 mins
Cook Time: 0 hours 50 mins
Total Time: 1 day 0 hours 0 mins
2 tbsp.

extra-virgin olive oil


medium carrots, peeled and diced


stalk celery, diced

1 lb.

ground carp and ground pike


large eggs

3/4 c.

fish stock

1/4 c.

matzo meal

2 tsp.

kosher salt

1/2 tsp.

freshly ground black or white pepper

1 tsp.

granulated sugar

Cooking spray




Prepared horseradish, for serving

  1. In a small sauté pan over medium heat, heat oil. Cook carrots and celery about 10 minutes and stir often until soft.
  2. Add eggs, matzo meal, both fish, fish (or chicken) stock, salt, pepper, and sugar to the bowl of an electric mixer and beat on low speed until combined.
  3. Coat an 8.5" loaf pan with cooking spray. Add fish mixture to the pan, smooth the top.
  4. Squeeze the lime juice on top of the mixture and sprinkle with as much paprika as you'd like.
  5. Bake at 350° for 50 minutes until pale brown.
  6. Allow the loaf to cool to room temperature, then cover with aluminum foil and refrigerate overnight.
  7. Slice into thin pieces and serve with horseradish.
This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at
Advertisement - Continue Reading Below
More From Recipes