FISH
Fish holds a special place in Jewish culinary history as a staple for Shabbat and holidays
Jewish fish dishes span diverse global traditions, ranging from the iconic Eastern European Ashkenazi poached gefilte fish to the fiery, spiced Sephardic and North African fish stew known as chraime.
Ashkenazi Classics
- Gefilte Fish: Poached or baked patties made from a mixture of ground deboned freshwater fish (like carp, pike, or whitefish) blended with eggs, onions, and matzo meal, traditionally served cold with chrain (beet horseradish).
- Pickled and Creamed Herring: Cured herring fillets served in vinegar brine with onions or in a rich sour cream sauce, popular as a deli appetizer.
- Lox and Whitefish Salad: Salt-cured salmon and smoked whitefish mixed with mayonnaise or cream cheese, staples of the classic Sunday bagel breakfast.
- Forshmak: A traditional minced-herring pâté blended with apples, eggs, and butter or oil.Sephardic and Mizrahi Favorites
- Chraime: A vibrant, spicy North African fish stew featuring firm white fish simmered in a robust sauce of tomatoes, garlic, cumin, paprika, and chili peppers.
- Fish in Tangia or Tagine: Moroccan-style fish cooked with preserved lemons, olives, cilantro, and warm Mediterranean spices.
- Saluna (Iraqi Sweet and Sour Fish)
- Smoked Trout Fish Cakes
- Moroccan Fish in Tomato Sauce (Chraime)
- Lemon Garlic Salmon Tray Bake
A fish wrap is a handheld meal made by rolling a soft flatbread-typically a flour tortilla-around cooked fish, vegetables, and sauce. It is closely related to the traditional Mexican fish taco.
Would you like to add YOUR recipe to our site?
Click here!
Click here!
We'd love to hear from you
What are your favourite types of FISH?
Do you have a special recipe you'd like to share?
We're interested in your family, ethnic, vegetarian, vegan or any comments that makes FISH a special food for you!
