Gefilte fish - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Marks, Gil. Encyclopedia of Jewish Food. Houghton Mifflin. ^ Jochnowitz, Eve (1998), "Chapter 4: Flavors of Memory: Jewish Food as Culinary Tourism in Poland", in Long, Lucy M. (ed.), Culinary Tourism, University Press of Kentucky, pp. 97–113, ISBN 0813126398, In the public imagination of both Americans and Poles, it is frequently gefilte fish—particularly sweetened gefilte fish—that has outdistanced matzoh as the food that first comes to mind when Jewish food is discussed (Cooper 1993; dc Pomianc 1985). Gefilte fish is sometimes referred to as karp po żydowsku or "Jewish carp," ... Many restaurants in Cracow and Warsaw that are in no other way marked as Jewish offer karp po żydowsku as either an appetizer or a main course. Stranger still, karp po żydowsku has become a traditional dish in many Catholic Polish homes for Christmas Eve and Holy Saturday, traditionally meatless feasts. ^ Попова, Марта Федоровна (2004). Секреты Одесской кухни. Одесса: Друк. p. 163. ISBN 966-8149-36-X. [Popova, Marta (2004). Secrets of Odessa Cuisine (in Russian). Odessa: Druk. p. 163.] ^ "Gefilte Fish, Fried to Perfection". The Forward. Retrieved 2018-07-24. ^ a b Johnowitz, Eva. Chapter 4, "Flavors of Memory", in Culinary Tourism, Lucy M. Long (ed.). University Press of Kentucky, 2013. ^ Bill Gladstone: This is no fish tale: Gefilte tastes tell story of ancestry. Jewish Telegraphic Agency, September 10, 1999. Accessed November 10, 2010 ^ Method of Preparing an Edible Fish Product. Accessed November 10, 2010 ^ Rabbi Zushe Blech: "The Fortunes of a Fish", Kashrut.com website. Accessed March 30, 2006. ^ Gil Marks: "Something's fishy in the State of Israel" Archived 2006-03-29 at the Wayback Machine, Orthodox Union website. Accessed March 30, 2006.