Gefilte fish is a traditional Jewish dish that is commonly served during Passover. It is made from ground fish, typically a combination of whitefish, pike, and carp, mixed with onions, eggs, and matzah meal. The mixture is then formed into small balls or patties and poached in a fish stock until cooked through.
Gefilte fish has been a staple of Jewish cuisine for centuries, and its origins can be traced back to medieval Europe. It was originally a way to use up scraps of fish that were left over after the fillets had been removed, and it was often served as a way to stretch out a small amount of fish to feed a large family.
Today, gefilte fish is a beloved part of Jewish cuisine and is often served as an appetizer during Passover seders. It is typically served cold, with a dollop of horseradish on top to add some heat and flavor. While some people may find the texture and flavor of gefilte fish to be an acquired taste, it is a beloved part of Jewish culinary tradition and is an important part of Passover celebrations for many families.