Fish Jewish cuisine

gefilte fish carrot slices , chrain

with kosher meat not available, fish became important staple of jewish diet. in eastern europe reserved shabbat. fish not considered meat in same way beef or poultry are, can eaten dairy products (although sephardim not mix fish , dairy). though fish parve, when served @ same meal, orthodox jews eat them during separate courses, , wash (or replace) dishes in between. gefilte fish , lox popular in ashkenazi cuisine.

gefilte fish (from german gefüllte stuffed fish) traditionally made skinning fish steaks, german carp, de-boning flesh, mincing , mixing finely chopped browned onions (3:1), eggs, salt, pepper, , vegetable oil. fish skin , head stuffed mixture , poached. religious reason boneless fish dish sabbath prohibition of separating bones food while eating [the prohibition of borer , separating]

vorschmack / gehakte herring spread on rye bread

a more common commercially packaged product found today polish gefilte fish patties or balls, similar quenelles, sugar added broth, resulting in sweet taste. strictly speaking fish filling, rather complete filled fish. method of serving evolved tradition of removing stuffing skin, rather portioning entire fish slices before serving.

while traditionally made carp, gefilte fish may made large fish: cod, haddock, or hake in united kingdom, carp or pike in france. in united states whitefish added above mince.

the combination of lox, smoked salmon, or whitefish bagels , cream cheese traditional breakfast or brunch in american jewish cuisine, made famous @ new york city delicatessens.

vorschmack or gehakte hering (chopped herring), popular appetizer on shabbat, made chopping skinned, boned herrings hard-boiled eggs, onions, apples, sugar, pepper, , dash of vinegar.