Gefilte fish was traditionally cooked inside the intact skin of a fish, forming a loaf which is then sliced into portions before serving. Preparation and serving Gefilte fish: whole stuffed and garnished fish with eggs By the Middle Ages, stuffed fish had migrated into the cuisine of German and Eastern European Jews. This dish was popular with German Catholics during Lent, when it is forbidden to eat meat. Gefuelten hechden was poached and mashed pike that was flavored with herbs and seeds, stuffed back inside the fish skin, and then roasted. The earliest historical reference to gefuelten hechden (stuffed pike) comes from Daz Buoch von Guoter Spise ( The Book of Good Food), a German cookbook dating to circa 1350 C.E. Gefilte fish likely originated in non-Jewish, German cooking. In Poland gefilte fish is referred to as karp po żydowsku ("carp Jewish-style"). 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. Historically, gefilte fish was a stuffed whole fish consisting of minced-fish forcemeat stuffed inside the intact fish skin. It is typically garnished with a slice of cooked carrot on top. Popular on Shabbat and Jewish holidays such as Passover, it may be consumed throughout the year. It is traditionally served as an appetizer by Ashkenazi Jewish households. "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. For the distinction between, / / and ⟨ ⟩, see IPA § Brackets and transcription delimiters. For an introductory guide on IPA symbols, see Help:IPA. This article contains phonetic transcriptions in the International Phonetic Alphabet (IPA).
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