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
See gefilte fish in American Heritage Dictionary 4
(gə-fĭlˈtə)
noun
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.