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.
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-fish
- Yiddish gefilt past participle of filn to fill, stuff (from Middle High German vüllen) (from Old High German fullen pelə1 in Indo-European roots) fish fish (from Middle High German visch) (from Old High German fisc)
From American Heritage Dictionary of the English Language, 5th Edition