How to make homemade gefilte fish drier?

Active Poster Joined: Oct 07 2009 Posts: 70

I made a batch of gefilte fish batter with a lot of kasif. I boiled one ball to taste it, and I don't like it. It is too gooey. I find bought Israeli loaves very gooey, too. I like a texture like Ungar's. Any advice on what I can do now? I can add anything in to dry it out.
Thanks!

It is all cooked? We love our gefilta fish baked, not boiled. It is much firmer. When I make gefilta fish I line the pan with parchment paper and bake it in a 9x13 pan which I then slice into four pieces and freeze three for different weeks.
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Active Poster Joined: Oct 07 2009 Posts: 70

It isn't cooked. I'll try baking some. How long do you bake it for? covered or uncovered?

Any ideas like adding more water, eggs, matza meal, etc? I can't figure out which ingredients make it rubbery, and I don't want it like that.

Sometimes this recipe comes out perfect, and sometimes the texture is just off.

I put mine in a loaf pan, top with a little sauce (salsa or pasta sauce), cover with foil and bake in a 375 F oven for about 1 1/2 hours. It doesn't hurt to bake it for up to 2 hours. We also like it fairly firm and this works for us.
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Diamond Member Joined: Sep 18 2004 Posts: 2600

For a drier fish you definitely need to bake it.

We just drizzle a little oil over the top, bake uncovered for 1.5 hours. (well, that's when you're starting with frozen.)

Diamond Member Joined: Nov 29 2010 Posts: 2922

My father likes his fish dryer. I cook usually cook it in the water and then bake it afterwards as well. But baking it by it self would be fine too. I know a lot of people who just bake their fish.

It it's unfrozen, press into loaf pan, rub top with olive oil, and bake at 350 uncovered for 70-90 minutes.

If it's frozen, rub entire loaf with olive oil, place in loaf pan, and bake as above.
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