How to Make Homemade Gefilte Fish Loaf

Preparing the Fish
To make traditional Jewish food like homemade gefilte fish, start by fileting and skinning about 5 pounds of fish such as carp, whitefish, or pike. Cut the filets into 2-inch pieces. You can use a metal food grinder attachment on a stand mixer or pulse the fish in a food processor until finely chopped.

Making the Fish Mixture
In a food processor, combine carrots, onion, and parsley, pulsing until finely chopped. Mix this with the ground fish, adding eggs, matzo meal, chives, and salt. Use your hands to combine everything thoroughly. This creates the base for your fish loaf.

Shaping the Fish Loaf
Divide the mixture into 12 equal portions, shaping each into oval patties about 4 inches long and 1.5 to 2 inches thick. These patties will become your baked gefilte fish. Place them on a plate, cover loosely with plastic wrap, and refrigerate until you’re ready to cook them.

Step-by-Step Instructions

Step 1: Prepping the Oven
To start making your baked gefilte fish, preheat your oven to 350°F (175°C). While the oven heats up, prepare a baking dish that’s similar in size to your fish loaf. An 8×4 inch loaf pan works well for a single loaf. If you’re baking two loaves, use an 8×8 inch square baking dish.

Step2: Baking Time and Tips
Place sliced onions at the bottom of your pan to prevent burning and add flavor. Put the gefilte fish loaf on top of the onions. Drizzle olive oil over the fish and season it with spices, rubbing them in evenly. Cover the pan with foil and bake for about an hour. Then, uncover and bake for an additional 20 minutes to achieve a golden-brown top.

Step 3: Checking for Doneness
Your homemade gefilte fish is done when it looks slightly puffed up. Don’t flip the loaf during baking. Once cooked, let it cool for 30-60 minutes before refrigerating for 2-3 hours. This firming process makes slicing easier and ensures your traditional Jewish dish is perfect for serving.