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I blame gefilte fish on so many problems rampant in the Jewish world today.  Not all gefilte fish, mind you, just the kind that comes in a jar and for some unknown reason seems to be a staple in every backwater supermarket’s kosher aisle that I have ever visited, anywhere.  It’s almost as though the World Anti-Semite Establishment got together for a meeting one day to brainstorm the item with the objectively most disgusting taste and texture to put out on shelves to represent Jewish ‘food’ and guarantee that anyone who tried it would never again want to experience anything ever served up by our people.

Again, its only the jarred variety to which I so fervently object.  I know that some people do like it, but let’s face it, it’s not exactly the same dish that, back in the day, our Bubbies used to make from scratch by boiling the live fish that they kept in their bath tubs, is it? Sadly, many of today’s Jewish youth are unaware that there is even any kind other than the jarred type. How do I know this? Because at first sight of the gefilte fish that I serve at my house, its what my guests usually tell me. And… its as though the gefilte fish misunderstanding is a microcosm for the much bigger problem of general bad Jewish education plaguing our society today, the type of Jewish education that many of us were exposed to in our formative years – a Jewish education that smelled bad and just basically left a bad taste in our mouths.

I wish I made my own gefilte fish from scratch. Someday I will, but for now I use the frozen log variety usually baked in BBQ sauce. See recipe. It’s easy to make, looks elegant and tastes amazing. My family and guests love it, and we never have any leftovers. In conclusion (if this blog post were an awards show speech, I would end with the following…) You are all invited over to my house for Shabbos to try out my gefilte fish and anything else that might appeal. Who knows, you may just like the way it tastes and think about coming back for another round!