Cathy2 wrote:Hi,

Is gefilte fish eaten cold, room temperature or warmed? In addition to horseradish and Aunt Louise's sauce, what else do you eat with it? I have some canned gefilte fish, which I plan to eat for a meal. Would boiled potatoes go with it?

Thanks!

Regards,

Gefilte fish is usually eaten cold--it's often packed in aspic, at least in jars. I would let it warm up for 30 minutes or so out of the fridge before eating. Room temperature is fine too. My Aunt Louise's sauce covers a multitude of sins well, including canned gefilte fish, I would think. Horseradish is classic for this fairly bland food. Boiled potatoes would be a good accompaniment, as would matzah or crackers.

Hi,

I cracked open two cans of gefilte fish, which was accompanied by Louise's sauce, horseradish, carrots and boiled potatoes.



I tasted the fish by itself, which had a tinny taste. Eaten with everything on the plate, any odd taste was lost in the noise.

This can did promise eight pieces, though only four were in the can.

Thanks for all the information on how to serve this meal.

Regards,