chopped fish mixed with chopped onion, egg, seasoning, etc. and boiled, orig. in a casing of the fish skin: it is usually served cold in the form of balls or cakes
Origin of gefilte fisheastern; English Yiddish ; from gefilte, inflected adjective form of past participle of filn, to fill + fish, fish
Finely chopped fish, usually whitefish, pike, or carp, mixed with crumbs, eggs, and seasonings, cooked in a broth in the form of balls or oval-shaped cakes, and usually served chilled.
Origin of gefilte fishYiddish : gefilt, past participle of filn, to fill, stuff (from Middle High German v&udie;llen, from Old High German fullen; see pel&schwa;1 in Indo-European roots) + fish, fish (from Middle High German visch, from Old High German fisc).