A Beginner’s Guide to Perfecting Gefilte Fish at Home

Gefilte fish has a bit of a reputation—it’s the dish many people assume is complicated, time-consuming, and, let’s be honest, not the most exciting. But here’s the thing: gefilte fish doesn’t have to be intimidating. In fact, with a few simple steps and the right approach, you can make it at home without stress, and the result will be a delicious dish that even skeptics might reconsider.

This traditional Jewish dish, often served at holidays like Passover, might look complex, but I’m here to simplify the process. Whether you’re preparing for a family gathering or just curious about this historical food, you’re about to learn how to make gefilte fish that’s easy, tender, and customizable to your taste.

What is Gefilte Fish?

Gefilte fish, at its core, is poached fish formed into balls or patties, traditionally eaten as part of Jewish holiday meals. It originated from Ashkenazi Jewish communities in Eastern Europe, where it was made by grinding up freshwater fish, adding ingredients like onions, matzo meal, and eggs, and then poaching the mixture in a flavorful broth.

Today, you might find gefilte fish served in loaves, as individual patties, or even in jars, but the homemade version stands apart. Why? Because you get to control everything—what fish you use, how it’s seasoned, and whether it leans toward savory or sweet. And, contrary to popular belief, it doesn’t have to be overly complicated to get right.

Choosing the Right Fish (Without Stress)

When it comes to gefilte fish, one of the most daunting steps can be choosing the right fish.Don’t worry we’ll make it easy.

Traditionally, gefilte fish is made with freshwater fish like carp, pike, and whitefish. These fish are known for their mild flavor and slightly sweet flesh, which works perfectly in this dish. If you live in an area where these fish are readily available, fantastic! But for many, finding these specific types can be tricky. The good news? You’ve got options.

Here’s a quick breakdown of your choices:

Carp, Pike, Whitefish: These are your go-to traditional choices. Their mild, sweet flavor is ideal, but if you can’t find all three, don’t stress. Even one type of fish will work.
Substitutes: Can’t get your hands on carp or pike? No problem. You can substitute with tilapia, cod, or even haddock. While these fish have slightly different textures, they’re mild enough to maintain the dish’s authentic flavor.
Pre-Ground Fish: Many fish markets sell pre-ground mixtures specifically for gefilte fish. This is a fantastic shortcut if you’re just starting out or want to save time.

Once you’ve got your fish, the hardest part is over! You don’t need to fillet or grind the fish yourself unless you want to—it’s perfectly fine to have your fishmonger do it for you. Be sure to ask them for the bones and heads too if you plan on making your own fish stock for poaching.

Now that we’ve got the fish situation sorted, let’s move on to the simple ingredients that will bring everything together.

Step-by-Step Guide to Making Gefilte Fish

Here’s where things start to get fun! Once you have all your ingredients lined up, it’s time to bring them together. Don’t worry, making gefilte fish is easier than it looks, and with these step-by-step instructions, you’ll have no trouble getting it just right.

Step 1: Preparing the Fish Mixture

Start by placing your ground fish into a large mixing bowl.
Add your matzo meal, eggs, onion (both raw and sautéed), and a good pinch of salt and pepper. If you’re adding any optional ingredients like sugar or spices, now is the time to mix them in.
Slowly pour in a bit of cold water, about 2 tablespoons at a time. Mix everything together with your hands or a spoon until the mixture feels smooth and slightly sticky. It should be uniform but not too dense. Let it rest in the fridge for 30 minutes to help the flavors blend.

Step 2: Shaping the Fish Balls

After resting, it’s time to shape the mixture. Use two large spoons to scoop up a bit of the mixture, then pass it back and forth between the spoons to form a ball or oval shape. This classic technique helps ensure they are evenly shaped and firm.
Alternatively, you can simply roll them with your hands if you find that easier—just make sure they’re about the size of a golf ball.

Step 3: Poaching the Gefilte Fish

While you’re shaping the fish balls, get your fish stock or water ready. If you’re using homemade stock made from the fish bones and heads, bring it to a low simmer in a large pot. If you don’t have fish stock, salted water will also work.
Once your liquid is simmering (not boiling), gently lower each fish ball into the pot. Be careful not to overcrowd the pot—cook them in batches if needed.
Simmer the gefilte fish for about 20-25 minutes, turning them occasionally to ensure they cook evenly. They should be firm to the touch but still moist and tender on the inside when done.

Step 4: Serving and Storing

Once cooked, you can serve your gefilte fish warm with a bit of the broth and cooked carrots on the side. Alternatively, you can chill them and serve cold, which is more traditional for holidays like Passover.
Leftover gefilte fish can be stored in the fridge for up to 3 days. Just be sure to keep them in the poaching liquid to retain their moisture.

By following these simple steps, you’ll have a batch of homemade gefilte fish that’s both tender and flavorful. Ready for the final touch? Let’s move on to the great debate—sweet or savory gefilte fish.

Keeping It Sweet or Savory—Your Choice

Ah, the age-old gefilte fish debate—sweet or savory? Depending on your background, you might have a strong preference for one or the other. Traditionally, gefilte fish recipes vary based on regional tastes. Some Ashkenazi families prefer a touch of sweetness, while others lean toward a more savory flavor.

Sweet Gefilte Fish: If your family hails from regions like Poland, you might be used to a sweeter version of gefilte fish. This variation uses sugar to balance out the fish’s natural flavors, creating a delicate sweetness that pairs well with the fish’s mildness.

To make a sweeter version, simply add 2-3 tablespoons of sugar to the fish mixture in Step 1. You can also add a bit of sugar to the poaching liquid if you want to bring out the sweetness even more.

Savory Gefilte Fish: On the other hand, some prefer a more savory approach. This style is often seasoned with more pepper, onions, and sometimes a pinch of nutmeg or white pepper for a subtle kick. Savory gefilte fish tends to be more common in regions like Lithuania or Russia, where sugar wasn’t as commonly used in cooking.

For a savory version, leave out the sugar and opt for extra onion, pepper, and even a small pinch of nutmeg or garlic powder to enhance the savory flavor profile.

Bonus Tip: Finding the Perfect Balance

If you’re new to making gefilte fish and aren’t sure where you stand, try a balanced approach. You can add just a touch of sugar to enhance the flavor without it becoming too sweet, or use a mix of pepper and onions to keep it leaning savory.

In the end, it’s all about personal preference, so don’t be afraid to experiment. The best part of making gefilte fish at home is that you can customize it to your taste.

Gefilte fish doesn’t have to be intimidating or difficult. With a simple recipe, the right ingredients, and a few tips on flavor, you can make a batch that’s sure to impress—whether you like it sweet, savory, or somewhere in between. Now that you know the steps, it’s time to give it a try! Don’t forget to share your experience or any personal variations in the comments below.