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Best Gefilte fish in Chicago

“Ground deboned fish poached into patties, topped with cooked carrot. A practical dish born from labor-saving innovation.”

What the real thing tastes like

Gefilte fish (; from Yiddish: געפֿילטע פֿיש, German: Gefüllter Fisch / Gefüllte Fische, lit. "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households. Popular on Shabbat and Jewish holidays such as Passover, it may be consumed throughout the year. It is typically garnished with a slice of cooked carrot on top. Historically, gefilte fish was a stuffed whole fish consisting of minced-fish forcemeat stuffed inside the intact fish skin. By the 16th century, cooks had started omitting the labor-intensive stuffing step, and the seasoned fish was most commonly formed into patties similar to quenelles or fish balls. In Poland, gefilte fish is referred to as karp po żydowsku ("carp Jewish-style").

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Gefilte fish is a poached mixture of ground deboned fish—carp, whitefish, or pike—that lands on the table as an appetizer in Ashkenazi Jewish homes, especially during Shabbat and holidays like Passover. What started as a whole fish stuffed with minced forcemeat evolved by the 16th century into something far more practical: seasoned fish formed into patties or quenelles, topped with a slice of cooked carrot. In Poland, this same dish goes by a simpler name: karp po żydowsku, carp Jewish-style.

Order it here when it has

traditionally served for Shabbat and holidays
eaten year-round
evolved into practical form

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