A new look at an old favorite – Gevilte Fish – 2017 style – Abby’s recipe!


Our dear friend Abby has the best recipe for this old favorite that is made and bottled by Manischewitz ( and others)  with tons of preservatives – and disliked by many but  nevertheless a traditional food at the Jewish holidays – especially Passover. Abby goes to enormous trouble on this one to find the right ingredients – and has found an amazing fishmonger here in Southern California who is willing and able to take pure fresh whitefish, skin it,  bone and chop it – it is sushi grade and tastes amazing raw and cooked – and it is the basis of this simple recipe.

I was skeptical that it could taste good but I was willing to try. In the ‘old days’ the white fish would be put whole into the bathtub ( the largest place in the house to store it) and then the job of skinning, boning and cleaning it began – a chore onerous enough to scare off anyone in modern days. Making Abby’s recipe was painless – try it yourself – its simple, easy and delicious.

Abby thank you and your darling daughter who picked up the fish for me and you and many of your friends – and I plan on meeting you both again in the parking lot half way between all our homes before Passover so that you can deliver the fish another time – we are hooked! ( Sorry for the pun!)

Abby’s Gevilte Fish Recipe 2017 Style


  • 3 ½ lbs net ground white fish.  No bones, no skin,
  • 5 carrots, one for garnish, four ground fine in Cuisinart
  • 3-4 onions ground fine
  • 1 ½ Tbsp salt or to taste
  • Ground pepper
  • ½ Cup sugar
  • ½ cup matzoh meal
  • 4 eggs


  1. Preheat oven to 325
  2. Mix all ingredients together
  3. Spray bundt pan or 3 glass loaf pans with Pam – I used a regular baking pan ( see photo)
  4. Cut 1 carrot in thin diagonal slices and place decoratively in pan(s)
  5. Add fish mixture .  Tap gently to avoid air holes
  6. Bake 325 for one hour .  A Bain Marie works well to keep fish moist
  7. Cool totally.  Wrap carefully with Saran.  Refrigerate
  8. Unmold and serve at room temp – or cut into slices and arrange on a plate with the pieces of carrot on top of each piece if you use a larger pan



About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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