Fish, gefiltefish, commercial, sweet recipe
Whole food · Finfish and Shellfish Products
Photo: Wikipedia
Gefilte fish is a traditional Jewish dish made from a poached mixture of ground deboned fish, typically whitefish, pike, and carp, often bound with egg and matzo meal. The commercial sweet recipe version has a distinctly mild, slightly sweet flavor and a soft, spongy, almost dumpling-like texture. Nutritionally, it is a lean protein source with minimal fat, making it a light yet satisfying appetizer or main course.
Calorie split: 45% protein · 36% carbs · 19% fat
↓ Full nutrition💚 Why it's loved
People love gefilte fish for its comforting, nostalgic flavor and its role as a centerpiece of Jewish holiday meals, especially Passover and Shabbat. Its mild taste and soft texture make it a versatile base that can be enjoyed hot or cold, often with a dollop of sharp horseradish.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its high sodium content from commercial preparations and the curing process, which can be a concern for those monitoring blood pressure. It is also a common fish allergen. To counteract sodium, rinse slices briefly before serving and pair it with low-sodium sides like fresh vegetables or a simple salad.
Key benefits
- High-quality, low-fat protein source
- Very low in fat and calories
- Contains no added sugar in the base recipe
- A traditional, culturally significant dish
- Can be a good source of omega-3 fatty acids depending on the fish used
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'gefilte' is Yiddish for 'stuffed,' as the original recipe involved stuffing the fish skin with the ground mixture, though modern versions are almost always formed into balls or patties.
Full nutrition (USDA data · scales with serving)
| Water | 80.3 g |
| Energy | 84.0 kcal |
| Energy | 351 kj |
| Protein | 9.1 g |
| Total lipid (fat) | 1.7 g |
| Ash | 1.4 g |
| Carbohydrate, by difference | 7.4 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 23.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 9.0 mg |
| Phosphorus, P | 73.0 mg |
| Potassium, K | 91.0 mg |
| Sodium, Na | 524 mg |
| Zinc, Zn | 0.82 mg |
| Copper, Cu | 0.20 mg |
| Manganese, Mn | 0.07 mg |
| Selenium, Se | 10.5 ug |
| Vitamin C, total ascorbic acid | 0.80 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.06 mg |
| Niacin | 1.0 mg |
| Pantothenic acid | 0.20 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Vitamin B-12 | 0.84 ug |
| Vitamin A, RAE | 27.0 ug |
| Retinol | 27.0 ug |
| Vitamin A, IU | 89.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.41 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 0.30 g |
| SFA 18:0 | 0.06 g |
| Fatty acids, total monounsaturated | 0.82 g |
| MUFA 16:1 | 0.26 g |
| MUFA 18:1 | 0.41 g |
| MUFA 20:1 | 0.11 g |
| MUFA 22:1 | 0.05 g |
| Fatty acids, total polyunsaturated | 0.28 g |
| PUFA 18:2 | 0.12 g |
| PUFA 18:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.07 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.04 g |
| Cholesterol | 30.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.09 g |
| Threonine | 0.49 g |
| Isoleucine | 0.49 g |
| Leucine | 0.81 g |
| Lysine | 0.84 g |
| Methionine | 0.26 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.49 g |
| Tyrosine | 0.38 g |
| Valine | 0.55 g |
| Arginine | 0.59 g |
| Histidine | 0.26 g |
| Alanine | 0.55 g |
| Aspartic acid | 0.77 g |
| Glutamic acid | 1.8 g |
| Glycine | 0.40 g |
| Proline | 0.34 g |
| Serine | 0.47 g |
FAQ
What fish is typically used in gefilte fish?
Traditional recipes use a combination of freshwater whitefish, pike, and carp. Commercial versions may use a mix of these or other mild white fish like pollock or cod.
Is gefilte fish healthy?
It is a low-fat, high-protein food, but commercial versions can be high in sodium. It's a nutritious choice when consumed in moderation as part of a balanced diet.
How is gefilte fish traditionally served?
It is most commonly served chilled as an appetizer, often with a side of chrain (beet horseradish) and sometimes garnished with carrot slices. It can also be served warm in its poaching broth.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.84 kcal/g · 43% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 5.76 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.