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Gefilte Fish Tips

Posted by : Ruth Heiges

When I moved to Israel 20 years ago, I suddenly realized 
there was a factor I hadn't taken into account: Not having 
my mother's gefilte fish and kreplach! So, on her first visit, 
I chained her in the kitchen until she filled my freezer 
with both.
 
Here are a few tips:
 
 - Whether you go for a sweet fish or peppery, the mixture
  will need some sugar (even if only a couple teaspoons). If
  you're leary of tasting the raw mixture, at least taste the
  stock by the time the cooking is half done. The amount of 
  sugar needed depends on the kind of fish you use Carp, for
  example, is naturally a sweet fish, so needs less.
 
 - Use a pot which is higher than it is wide (like a stock pot), 
  with only a few inches of water in it. The fish release a
  lot of moisture as they are cooking. The less water used, 
  the better the liquid gels afterwards.
 
 - The above necessitates removing the fish fairly quickly 
  after the cooking is completed. If you make only patties, as
  I do (rather than stuffing slices), this can be tricky, but
  it's do-able. (Since I use only carp, which tends to be 
  sticky, it can be a challenge, but it yields a delicious
  product and fish soup which gels firmly.)
 
 - White pepper is excellent for gefilte fish, but bear in 
  mind that it is stronger than black. I often use a
  combination. Bear in mind that the stock will taste much
  spicier while hot than it will when it's cooled. If you're
  not generous enough with the salt and pepper, the fish will
  not be sufficiently seasoned.
 
 - Freezing: Yes, you can successfully freeze gefilte fish.
  The key is to thaw them thoroughly, squeezing out the excess
  liquid, if necessary. I place the fish in a colander and put
  that in a pot or bowl to catch the liquid. If you then boil
  the liquid, it will set up again as a gel.

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