I'm a Black southern Baptist, not a Jew, and I'm not trying to interfere with your traditional and probably sacred recipe, but I have to say rolling the cooled Gefilte fish in panko bread crumbs and deep frying them would surly be delicious
Quick question, I live in Florida and don’t have access to pike, carp or any of the northern fresh water fish. What are good substitutes for the south?
Great question! I lived in Florida too. I have prepared gefilte fish using fresh gag grouper or snowy grouper. It works well. The key is to use fish with white flesh and mild flavour. I’ve also used frozen cod and bought a whole fish at a supermarket in order to use the head. I don’t know where in Florida, but this company delivers: wildseafoodmarket.com/shop/fresh-fish/ If you live in Miami-Dade or Fort Lauderdale: www.catchmarketmiami.com/ I hope this helps. Good luck in the kitchen.
@@MichellaWorldTV Thank you for your quick reply! Last year I used salmon for the fatty fish but I didn’t love the taste. I will try different fish until I find a combo I like.
The head alone does not create gelatine. If you wish to have gelatine, use a whole carp in the broth, refrigerate the platter of gefilte fish, and you will have gelatine. The gefilte fish will be cold. In my family, we prefer gefilte fish at a slightly warm temperature and a warm liquid sauce in which we dunk challah bread. We don’t like cold gefilte fish, so we prefer forgoing the gelatine.
Skins! Real gefilte fish should be wrapped in skin. In the most rigorous variant, the final product should imitate an entire fish body, but this is something I never tried.
@@MichellaWorldTV Yes, but I only tried gefilte fish wrapped in irregular pieces of skins. Yes, from Eastern Europe. Still, that dish, when I tried it for the first time, was so delicious, that I was shocked. 🙂
