Gefilte Fish

SomebodysMothers 2

"The following recipe is from somebody's Mother's mother and grandmother because let's face it, there should be a more-palatable option than eating that dreadful fish-en-gelee out of a jar."
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5 h 40 m servings 304 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 1317 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Grind snapper meat and trout meat in a meat grinder set to the smallest grind. Process fish meat through the grinder again.
  2. Place reserved fish heads, skin, and bones in a large pot. Add water, onion, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1 pinch white sugar; bring mixture to a boil and cook until flavors combine, at least 30 minutes. Strain and discard fish heads, skin, bones, and onion. Return broth to the pot.
  3. Beat ground fish, eggs, onion, water, matzo meal, 2 teaspoons salt, 1 teaspoon sugar, and 1/2 teaspoon white pepper in a large bowl with an electric mixture until mixture is soft and holds together. Using wet hands, form fish mixture into oblong 1-inch balls.
  4. Gently drop fish balls into broth, adding more water as necessary to completely cover all of the fish. Cover the pot and bring to a boil; reduce heat, uncover the pot, and simmer until stock has reduced by half, about 2 1/2 hours.
  5. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrot rounds, cover, and steam until tender but firm to the bite, 6 to 10 minutes.
  6. Carefully remove fish to a serving dish. Place 1 carrot slice on top of each fish ball. Pour broth over the fish balls and set aside to cool to room temperature.
  7. Cover dish with plastic wrap and refrigerate until broth gels, at least 2 hours.


  • Cook's Note:
  • Ask the fish market to fillet the fish for you, saving the heads, skin, and bones. Have him grind the fish for you on his small grinder twice.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of broth consumed will vary.