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Classic Gefilte Fish

Classic Gefilte Fish

The debate is not over whether to serve gefilte fish, but over what condiments should accompany it. Both white and red spicy horseradish come in jars designated as strong, double strong, triple strong and clear-your-sinuses. Then there's red sweet horseradish and, of course, mayonnaise. Chrayonaise, another popular choice, is equal parts red horseradish mixed with mayo.

Here's a hot tip: Wasabi sauce is the latest gefilte condiment rage. The colder the fish the better, I think. About half an hour before the meal, I slice and arrange the fish on a platter, and keep it chilling in the refrigerator until just before serving.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 20 baby carrots
  • 2 large onions, chopped coarsely
  • 10 cups water
  • 1 teaspoon salt
  • ⅛ teaspoon coarse black pepper
  • 1 (22-ounce) loaf frozen gefilte fish


1. Place carrots, onions, water, salt, and pepper in a 4-quart soup pot, cover, and bring to a boil.

2. Rinse frozen gefilte fish loaf under water to remove label, but do not remove parchment wrapper.

3. When water boils, add fish and return to boil; immediately lower heat to simmer.
Simmer, uncovered, for 2 hours

4. Drain in colander, transfer fish to sealable container and remove parchment paper by unrolling. Add carrots and onions to container.

5. Cover and refrigerate until cold, at least 4 hours.

6. Serve sliced with carrots and onions as a garnish.

Recipe courtesy of Quick & Kosher: Recipes from the Bride Who Knew Nothing by Jamie Geller (Feldheim 2007).