What is the fish used in the Jewish speciality gefiltefisch
"referred to as ""karp po żydowsku"" (""carp Jewish-style""), is a traditional dish in some Polish homes (more commonly in the northern regions near the Baltic Sea), served on Christmas Eve (for Twelve-dish supper) and on Holy Saturday. Traditionally, carp, pike, mullet, or whitefish were used to make gefilte fish, but more recently other fish with white flesh such as Nile perch have been used, and there is a pink variation using salmon. There are even vegetarian variations. Fish fillets are ground with eggs, onion, bread or matzo crumbs, and spices to produce a paste or dough which is then boiled"
"than portioning the entire fish into slices before serving. While traditionally made with carp, gefilte fish may also be made from any large fish: cod, haddock, or hake in the United Kingdom, carp or pike in France. In United States whitefish is added to the above as a mince. The combination of lox, smoked salmon, or whitefish with bagels and cream cheese is a traditional breakfast or brunch in American Jewish cuisine, made famous at New York City delicatessens. Vorschmack or ""gehakte hering"" (chopped herring), a popular appetizer on Shabbat, is made by chopping skinned, boned herrings with hard-boiled eggs,"
"a ""log"" of ground fish, which is then poached or baked. This product is sold in cans and glass jars, and packed in jelly made from fish broth. The sodium content is relatively high at 220–290 mg/serving. Low-salt, low-carbohydrate, low-cholesterol, sugar-free, and kosher varieties are available. The patent () for this jelly, which allowed mass-market distribution of gefilte fish, was granted on October 29, 1963 to Monroe Nash and Erich G. Freudenstein. Gefilte fish are also sold frozen in ""logs"". Among religiously observant Jews, gefilte fish has become a traditional Shabbat food to avoid ""borer"", which is one of the"
"are usually round or tube-shaped. In Jewish cuisine, gefilte fish are patties of white fish mixed with matzoh or challah, poached in the skin of the fish. In Japan, white fish is puréed and steamed into a loaf called ""kamaboko"". Fried fishcakes, such as ""satsumaage""and various fried Kamaboko in which is added onions, burdock, minced squid and shrimps are also popular. Fishcakes in Japan are commonly made from surimi, a paste made primarily from freshwater fish meat and Mirin, starch, egg whites and spices. After formation, they are commonly fried or boiled before packing and distribution. Based on the Japanese"
"the same way that beef or poultry are, it can also be eaten with dairy products (although some Sephardim do not mix fish and dairy). Even though fish is parve, when they are served at the same meal, Orthodox Jews will eat them during separate courses, and wash (or replace) the dishes in between. Gefilte fish and lox are popular in Ashkenazi cuisine. Gefilte fish (from German ""gefüllte"" ""stuffed"" fish) was traditionally made by skinning the fish steaks, usually German carp, de-boning the flesh, mincing it and mixing with finely chopped browned onions (3:1), eggs, salt, pepper, and vegetable oil."
"Holy Saturday, as these are traditionally meatless feasts. This follows a pattern in which a number of Jewish dishes were also eaten on Catholic religious days in Poland. Gefilte fish may be slightly sweet or savory. Preparation of gefilte fish with sugar or black pepper is considered an indicator of whether a Jewish community was Galitzianer (with sugar) or Litvak (with pepper); the boundary separating northern from southern East Yiddish has thus been dubbed ""the Gefilte Fish Line"". The post-WWII method of making gefilte fish commercially takes the form of patties or balls, or utilizes a wax paper casing around"
"in fish stock. Traditionally gefilte fish is cooked and served as egg-shaped patties, like quenelles, but sometimes it is cooked in large logs or terrines and then sliced for serving. In the United Kingdom, gefilte fish is commonly fried. It is usually served cold or at room temperature. Each piece may be topped with a slice of carrot, with a horseradish mixture called ""khreyn"" on the side. Due to the previous general poverty of the Jewish population in Europe and especially Eastern Europe, where the dish originated, an economical recipe for the above also may have included finely ground and"
"the shark. If they want to portray themselves as weak fishes, OK. We are the strongest."" A humoristic parody of the symbol is a fish with the word ""Gefilte"" (; from , ""filled fish"") written in letters stylized to resemble Hebrew calligraphy. This refers to gefilte fish, a common dish in Jewish cuisine; used on an automobile, it usually indicates that the driver of the car is culturally Jewish, if not religiously. A parody commonly seen in areas populated by those of Norwegian descent, is a fish containing the word ""Lutefisk"". Another parody shows only the lower tail fin, and"
"Fesikh Fesikh ( """" ) is a traditional celebratory Egyptian fish dish. Consisting of fermented, salted and dried gray mullet of the genus Mugil, this saltwater fish lives in both the Mediterranean and the Red Seas. Fesikh is eaten during the Sham el-Nessim festival, which is a spring celebration from ancient times in Egypt. The traditional process of preparing Fesikh is to dry the fish in the sun before preserving it in salt. The process is quite elaborate, passing from father to son in certain families. The occupation has a special name in Egypt, ""fasakhani"". Egyptians in the West have"
"Steckerlfisch Steckerlfisch (""steckerl"" means ""small stick"" or ""pole"" in the Bavarian dialect) is a fish grilled on a stick in the traditional way of a fisherman or camper. It is considered a speciality of Austria, Bavaria, and Franconia. The dish is commonly served in beer garden and on folk festivals and has nothing to do with the dried Stockfish. Traditionally it is prepared from local fish like coregonus or whitefish like common bream but nowadays trout, fingerling or mackerel are also used. Steckerlfisch is a very popular meal at the Munich Oktoberfest. It was the Oktoberfest which made the dish"
"a plate. Common side dishes are bread roll or pretzels. Steckerlfisch Steckerlfisch (""steckerl"" means ""small stick"" or ""pole"" in the Bavarian dialect) is a fish grilled on a stick in the traditional way of a fisherman or camper. It is considered a speciality of Austria, Bavaria, and Franconia. The dish is commonly served in beer garden and on folk festivals and has nothing to do with the dried Stockfish. Traditionally it is prepared from local fish like coregonus or whitefish like common bream but nowadays trout, fingerling or mackerel are also used. Steckerlfisch is a very popular meal at the"
"The Gefilte Manifesto The Gefilte Manifesto: New Recipes for Old World Jewish Foods is a ""narrative cookbook"" written by Jeffrey Yoskowitz and Liz Alpern, and published by Flatiron Books in 2016. It is primarily a cookbook which attempts to modernize Ashkenazic Jewish cuisine. The book contains 98 recipes. ""The Gefilte Manifesto"" draws its namesake from the mission statement of The Gefilteria, the business owned and operated by the authors. The word 'gefilte' is Yiddish for 'stuffed', and references gefilte fish, an Ashkenazi delicacy which is unpopular among American Jews. The book, and the recipes and discussions it contains, are expressly"
"gilthead seabream (called ""denisse""), St. Peter's fish (known as 'musht') and other fresh fish are prepared this way. Fish are also eaten baked, with or without vegetables, or fried whole or in slices, or grilled over coals, and served with different sauces. Fish are also braised, as in a dish called ""hraime"", in which fish such as grouper (better known in Israel by its Arabic name ""lokus"") or halibut is prepared in a sauce with hot pepper and other spices for Rosh Hashanah, Passover and the Sabbath by North African Jews. Everyday versions are prepared with cheaper kinds of fish"
"and are served in market eateries, public kitchens and at home for weekday meals. Fish, traditionally carp, but now other firm white fish too, are minced and shaped into loaves or balls and cooked in fish broth, such as the gefilte fish of the Ashkenazi Jews, who also brought pickled herring from Eastern Europe. Herring is often served at the kiddush that follows synagogue services on Shabbat, especially in Ashkenazi communities. In the Russian immigrant community it may be served as a light meal with boiled potatoes, sour cream, dark breads and schnapps or vodka. Fish Kufta is usually fried"
"make a specialty food across the world, such as Greek avgotaraho, Taiwanese , Korean eoran, Japanese karasumi, Italian bottarga, Turkish Haviar and Egyptian batarekh. In Egypt, the fish itself is salted, dried, and pickled to make fesikh. On the coast of Northwest Florida and Alabama, this mullet, called the striped or black mullet, is often a specialty of seafood restaurants. Fried mullet is most popular, but smoked, baked, and canned mullet are also eaten. Local fishermen usually catch mullet in a castnet, though some use a hook. Mullet is a delicacy in this area and is most often consumed in"
"or take-out restaurants. The Hanover Fair was initially colloquially known as the ""Fischbrötchen fair"" due to the fish buns served there as a snack. Fischbrötchen A Fischbrötchen () (lit. ""fish bun"") is a sandwich made with fish and other components such as fresh white or dried onions, pickles, remoulade, creamy horseradish sauce, ketchup, or cocktail sauce. It is commonly eaten in Northern Germany, due to the region's proximity to the North Sea and Baltic Sea. A common preparation is made with bismarck herring or soused herring. Other varieties use Brathering, rollmops, European sprat, salmon, smoked Atlantic mackerel, other fried fish"
"Fischbrötchen A Fischbrötchen () (lit. ""fish bun"") is a sandwich made with fish and other components such as fresh white or dried onions, pickles, remoulade, creamy horseradish sauce, ketchup, or cocktail sauce. It is commonly eaten in Northern Germany, due to the region's proximity to the North Sea and Baltic Sea. A common preparation is made with bismarck herring or soused herring. Other varieties use Brathering, rollmops, European sprat, salmon, smoked Atlantic mackerel, other fried fish varieties (e.g., fish burgers). Prawns are sometimes used, as are various other species of food fish. Fischbrötchen are commonly served at fast food stands"
"blue.” According to ARIJ, in 1969 Israel confiscated 97 dunams of land from the Palestinian village of al-Ubeidiya in order to construct the nature reserve of Ein Feshkha. The saline wetlands of Ein Feshkha are the only known place in the world where populations of Blue and Dead Sea killifish (Nevit Hula and Nevit Yam Hamelakh) live side by side. The Israel Nature and Parks Authority and the Israeli Ministry of Agriculture are constructing pools in the area to preserve these native fish. Two of the pools are complete and are now populated by tens of thousands of fish. Measures"
"whitefish, such as cod, haddock or pollock, which has been battered or breaded. Vegetables are often used in stews or vegetable soups, but are also served as side dishes. Carrots, cauliflower, turnips, spinach, peas, beans, broccoli and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country. Circa 1900, carrots were sometimes roasted in water, with the broth used in place of coffee. Asparagus is a popular seasonal side or main dish with a yearly per-capita consumption of . The white variety is especially popular in Germany and more common"
"are important for the fishing industry are: The Bodenseefelchen (""Coregonus wartmanni""), which was named after Lake Constance due to the great numbers found there, is often prepared whole or as a fillet, in the style of the miller's wife (""nach Müllerin Art""), in local fish restaurants in a similar way to other trout It is also often served smoked. The endemic species, formerly found in Lake Constance, the Bodensee-Kilch (""Coregonus gutturosus"") and deepwater char (""Salvelinus profundus"") are now assumed to be extinct. For many years non-native species have settled in the Lake Constance ecosystem and, in some cases, endangered or"
"and ""fish sausage"".. Tsuji recommends using the Japanese name in English (cf., ""sushi""). The Ashkenazi Jewish dish gefilte fish is somewhat similar, but as a forcemeat adds fat. Red-skinned and white kamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck. Kamaboko has been made in Japan since the 14th century AD and is now available nearly worldwide. The simulated crab meat product ""kanikama"" (short for ""kani-kamaboko"") is the best-known form of ""surimi"" in the West. In Japan, the prepackaged snack ""chīkama"" (cheese plus kamaboko) is commonly sold in convenience stores."
"prepared by cutting the innard in slices, pan-fry them and cook them in a sauce before serving them with either Spätzle or home fries and a green salad. Popular is also the Swabian Wurstsalat which is a mixture of different kinds of Wurst that are sliced, mixed together with onion, pickles and chive and dressed with an oil-vinegar-vinaigrette and eaten with bread. Fish dishes are often made with Bodenseefelchen which are caught in the Lake Constance. The bright and consistent flesh is often pan-fried in butter, but can also be served steamed or smoked. Filderkraut is a special kind of"
"occurs among southern Africa's earliest inhabitants, the Khoisan. Nevertheless, since the Bantu of southern Africa also share various cultural traits with the pastoralists further north in East Africa, it is believed that, at an unknown date, the taboo against the consumption of fish was similarly introduced from East Africa by cattle-herding peoples who somehow managed to get their livestock past the aforementioned tsetse fly endemic regions. Certain species of fish are also forbidden in Judaism such as the freshwater eel (Anguillidae) and all species of catfish. Although they live in water, they appear to have no scales (except under a"
"a kosher knife and cooked in kosher utensils) conforms to Jewish dietary laws, as kosher fish is ""pareve"" (or ""parve"") – neither 'milk' nor 'meat'. In some Sephardic Jewish homes, fish is never served with foods made with milk products. All non-fish seafood is non-kosher.. Mammalian 'fish' such as dolphins and whales, as well as Elasmobranchii such as sharks and stingrays, are not kosher because they have dermal denticles and not bony-fish scales. The definition of a fish in Judaism is broader (sea-life) than the common usage of the term 'fish' (non-mammals). In 2015, a member of the Liberal Judaism"
"hence not marinated, fried or cured) is also very common. A fried herring becomes a Brathering if it is marinated in vinegar after frying. Another famous fish dish is Räucheraal, which is a smoked eel and was already featured by street vendors since the early 19th century and could be found on the dinner menus of many local restaurants. The dish Finkenwerder Scholle is another speciality which is considered typical for the cuisine of Hamburg as well as Pannfisch with baked potatoes, a dish that features fish leftovers in a mustard sauce. Carp is traditionally served for Christmas dinner or"
"are often treated as fish under religious laws – as in Jewish dietary law, which forbids the eating of cetacean meat, such as whale, dolphin or porpoise, because they are not ""fish with fins and scales""; nor, as mammals, do they chew their cud and have cloven hooves, as required by . Jewish (kosher) practice treat fish differently from other animal foods. The distinction between fish and ""meat"" is codified by the Jewish dietary law of ""kashrut"", regarding the mixing of milk and meat, which does not forbid the mixing of milk and fish. Modern Jewish legal practice (""halakha"") on"
"adopted also into Modern Hebrew. There are two other species also known as St. Peter's fish: the ""Galilee St. Peter's fish"" (Mango tilapia, ""Sarotherodon galileus""; Arabic ""musht 'abyad""), which is white and larger than the common version, and the large, dark ""Jordan St. Peter's fish"" (""Oreochromis aureus"", blue tilapia or Israeli tilapia), which traditionally used to swim to the Sea of Galilee coming down the Jordan River from Lake Huleh. Redbelly tilapia The redbelly tilapia (Coptodon zillii) is a species of fish in the cichlid family. It is found widely in Africa and the Middle East, but has also been"
"it was introduced. It is certain, however, that no avoidance of fish occurs among southern Africa's earliest inhabitants, the Khoisan. Nevertheless, since the Bantu of southern Africa also share various cultural traits with the pastoralists further north in East Africa, it is believed that, at an unknown date, the taboo against the consumption of fish was similarly introduced from East Africa by cattle-herding peoples who somehow managed to get their livestock past the aforementioned tsetse fly endemic regions. Certain species of fish are also forbidden in Judaism such as the freshwater eel (Anguillidae) and all species of catfish. Although they"
"used whitefish as an alternative. Each year, food poisoning involving the incorrect preparation fesikh appears in Egyptian periodicals, especially during Sham El-Nessim festival, when locals consumed this traditional pickled fish. In April 2012, the Canadian Food Inspection Agency issued recalls for whole fesikh mullet, cut up fesikh mullet in oil, and whole fesikh shad that were sold from a store in Toronto. There were 3 reported illnesses associated with the consumption of the products, which may have been contaminated with Clostridium botulinum bacteria. Fesikh Fesikh ( """" ) is a traditional celebratory Egyptian fish dish. Consisting of fermented, salted and"
"Vorschmack Vorschmack or forshmak (, from archaic German ""Vorschmack"", ""foretaste"" or ""appetizer"") is an originally East European dish made of salty minced fish or meat. Different variants of this dish are especially common in Ashkenazi Jewish and Finnish cuisine. Some varieties are also known in Russian and Polish cuisine. According to Gil Marks, the German name points to the possible Germanic origin of this dish. William Pokhlyobkin describes it as an originally East Prussian hot appetizer which was made of fried herring. The dish was adopted and brought eastwards by Ashkenazi Jews which transformed it into a cold appetizer, a"
"southern Germany, Austria and Hungary) ""barches."" They are often covered with seeds to represent manna, which fell in a double portion on the sixth day. Another Shabbat dish is calf's foot jelly, called ""p'tsha"" or ""šaltiena"" in Lithuania and ""galarita"", ""galer"", ""galleh"", or ""fisnoge"" in Poland. Beef or calf bones are put up to boil with water, seasonings, garlic and onions for a long time. It is then allowed to cool. The broth then jells into a semi-solid mass, which is served in cubes. ""Drelies,"" a similar dish originating in south Russia and Galicia is mixed with soft-boiled eggs and"
"the spring. Almost every part of the animal was used. Fresh fish was a rare and expensive food in Jerusalem, particularly in the winter. Salted cod was soaked and then prepared for both weekdays and Sabbath meals. Sephardim also had a preference for fish called ""gratto"" and for sardines. Another fish that was available was ""bouri"" (grey mullet). Even until the end of the 19th century, both Ashkenazim and Sephardim in Jerusalem stored large quantities of foodstuffs for the winter. In Sephardi households, these included rice, flour, lentils, beans, olives and cheese. Ashkenazim stored wine, spirits, olives, sesame oil and"
"with spices, herbs and onions (sometimes also pine nuts) and served with tahini or yogurt sauce. Boiled Fish Kufta is cooked in a tomato, tahini or yogurt sauce. Tilapia baked with tahini sauce and topped with olive oil, coriander, mint, basil and pine nuts (and sometimes also with fried onions) is a specialty of Tiberias. Chicken is the most widely eaten meat in Israel, followed by turkey. Chicken is prepared in a multitude of ways, from simple oven-roasted chicken to elaborate casseroles with rich sauces such as date syrup, tomato sauce, etc. Examples include chicken casserole with couscous, inspired by"