Gefilte fish with horseradish
Gefilte fish is a traditional Ashkenazi Jewish dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike, often seasoned with onions, eggs, and matzo meal. It is typically served chilled as an appetizer, especially during holidays like Passover, and is famously accompanied by a dollop of prepared horseradish (chrain) for a spicy kick.
🍽️ Nutrition at a glance
This dish is a lean source of protein with moderate fat and very low carbohydrates, as it contains no breading or sugary glazes. It provides a good amount of protein and essential minerals like selenium and phosphorus, with a typical serving containing roughly 150-200 calories.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 14 g |
| Carbs | 5 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Selenium | 18 mcg |
| Phosphorus | 150 mg |
| Vitamin B12 | 1.5 mcg |
| Niacin (B3) | 2.5 mg |
| Potassium | 220 mg |
| Iron | 1.2 mg |
| Zinc | 1.5 mg |
| Magnesium | 20 mg |
Per 2 pieces (approx. 115 g) · estimated, varies by recipe
💡 What's interesting
Culturally, gefilte fish is a cornerstone of Ashkenazi Jewish cuisine, with its preparation varying by family recipe and regional origin (Litvak vs. Galitzianer styles). Nutritionally, using a blend of freshwater fish creates a complete amino acid profile, and the accompanying horseradish is a potent natural source of antioxidants and compounds that can aid digestion.
