I guess I would consider trying it again homemade if you really think it’s different. I mean, the matza ball soup was fantastic! And we had something with noodles and blueberries in it (I know, it sounds horrible) that was great as well.

I said hello AND goodbye to the stuff in only one bite.

GF is a mixture of at least 2 fishes always. Carp is one, then the other will be a whiting, or better would be pike. Then they add the hideous fillers.

You can go into a kosher fish store and ask them to grind your choices btw, but this works out to pretty expensive and is best for special occassions.

I beleive in Israel they use other fish than pike as the filler.

In England, btw, they make the GF then they slice it in a circle and fry this. It is a good technique.

However, the stuff that comes in tins or bottles and “graces” (I use the word loosely) Ahkenazi kiddush tables is certainly not gefilte fish, much less food.

An East Coast, horse-riding, cotillion-going elbow-length glove wearing shiksa of my acquaintance (wound up marrying a MOT,would you believe it?) accurately described the contents of such tins and bottles as “failed biology experiments”.

A more apt description would be hard to find. While such stuff may belong in petri dishes, test-tubes, or in bell jars preserved in formaldehyde, a table is somewhere where it most certainly does not belong.

Now herring, on the other hand…..