My Mom's Legendary Galicianer (Sweet) Gefilte Fish

I have made gefilte fish only a few times in my 70 years, and the last time was over 25 years ago. So I asked two trusted cooks and searched through a lot of recipes. Not only was this the most different of all of them, THIS was the one I knew my Hungarian audience would love. Hungarians know their food, and love anything sweet. I think I simmered the broth over an hour, which made it even richer. My fish ovals looked (and were) as fluffy as those shown in the picture--and tasted absolutely wonderful. I used a fish mixture recommended by the kosher fish market and added ¼ lb salmon. I also tweaked the spices. I need to say THANK YOU, because this is a recipe that will be used for years to come. Amy P.s. I strongly urge any cook to taste both the broth and fish when seasoning it. The broth needed much, much more seasoning that I expected, and the fish didn't taste right until I had added just enough salt and sugar. The right taste is a very delicate balance between the two, but one that's obvious if tasting.

I have used this recipe for years. My mother made gefilte fish every Friday and on holidays. I never really paid attention to the recipe. After she passed away, I wanted to make gefilte fish for the holidays, but I could never get it right until I found this recipe. It is so good that when we go to others for holidays, I am asked to bring the fish.

There is a very interesting history behind the two types of gefilte fish, galicianer (sweet) and litvak (savory). In fact there was an imaginary geographic border called the gefilte fish line that separated those who cooked their gefilte fish one way or the other. My mother came from Xotin in Romania, which should have been Galcianer. However, her mother-in-law was an uppity Litvak who looked down upon Galicianers as ignorant peasants. Trying to please the Litvak side, my mother made her gefilte fish savory, the only way I ever tasted it. This recipe opened me to the source of my roots. At first, I was put off by the sweet fish taste. In no time, especially after the favors fused, I fell in love. All my guests, Jews and non-Jews raved about it. Thanks!

Regarding tasting the mix for seasoning, if don't like sushi and don't want to taste the raw mixture, you can drop a small ball in the simmering stock to cook it as a sample first.

Tastes just like the fish I ate when I was growing up.<br/>This time the only difference is there is no Carp swimming in the bathtub.<br/>Another thing was we forgot that the size of our hands have gotten bigger , Our pieces became softball sized but nobody complained.<br/>Thanks for the recipe . :)