For the unfamiliar, gefilte fish is poached fish balls, served cold. It's the item of Ashkenazi Jewish cookery most likely to baffle the goyim. (OK, I've watched a Chinese person happily tuck in and I'm told that Japanese people don't find it too strange as it resembles something they make.)
I can't have it for 2 reasons:
1) You can't buy pike in England. British Jews make gefilte fish from hake, and it's gross. Mind you, they also serve cold fried gefilte fish...
2) It's a lot of work just for me! (Especially since my grandmother swears blind that it can ONLY be made by hand, not in a food processor...) In my family it was strictly a holiday event because my mother hates the work and the smell (so my grandma would be the one to make it). We used to make it in job lots, 6 lbs at a time.
My preference (and deep, abiding love) is for pike and whitefish with a touch of carp. I add eggs (whites are whipped and added at the end), onions, matzo meal, salt, pepper and just a bit of sugar--2 Tb for 6 lbs. Poach with the bones, carrots, and onions. Yummy. I'm drooling as we speak. My appetite for gefilte fish is legendary. Most people eat 1-2 pieces as a 2nd course. I can eat 5.