The post-WWII method of making gefilte fish commercially takes the form of patties or balls, or utilizes a wax paper casing around a "log" of ground fish, which is then poached or baked.
This product is sold in cans and glass jars, and packed in jelly made from fish broth.
The sodium content is relatively high at 220–290 mg/serving.
Low-salt, low-carbohydrate, low-cholesterol, and sugar-free varieties are available.
The patent (US 3108882 "Method for Preparing an Edible Fish Product") for this jelly, which allowed mass-market distribution of gefilte fish, was granted on October 29, 1963, to Monroe Nash and Erich G. Freudenstein.
Gefilte fish is also sold frozen in "logs".
The post-WWII method of making gefilte fish commercially takes the form of patties or balls, or utilizes a wax paper casing around a "log" of ground fish, which is then poached or baked. This product is sold in cans and glass jars, and packed in jelly made from fish broth. The sodium content is relatively high at 220–290 mg/serving. Low-salt, low-carbohydrate, low-cholesterol, and sugar-free varieties are available. The patent (US 3108882 "Method for Preparing an Edible Fish Product") for this jelly, which allowed mass-market distribution of gefilte fish, was granted on October 29, 1963, to Monroe Nash and Erich G. Freudenstein. Gefilte fish is also sold frozen in "logs".
Gefilte fish