How long to cook frozen gefilte loaf

I always always overcook my boiled gefilte fish loaf, and it ends up gross and water logged.
How long should I cook a frozen gefilte fish loaf?
If I want to make a gel to go with it, if I have a fish head that came with it for that purpose, how much water should I use, what amount of sugar, salt, onion, and carrot should I put in? Anything else?
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Platinum Member Joined: Jan 01 2006 Posts: 48152

I find the longer it cooks the better. Leave it wrapped in the paper so it doesn't get watery.

Posted: Wed, Jul 08 2009, 2:02 pm Post subject:

Moderator Joined: Mar 29 2005 Posts: 18289

I don't do gel, but I bake it. Put it unwrapped in a greased loaf pan with enough water to cover the bottom. Spice, add onions if desired, cover, and bake for around an hour and a half.

(Last week I made it with tomato sauce and served it warm and it was a hit with the boychiks.)
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Senior Member Joined: Feb 08 2008 Posts: 142

Mine also gets water logged so I bake it instead. I use a couple of squirts of ketchup and enough tomato sauce to cover, 350 for 1.5 to 2 hours covered.

I want boiled gefilte fish. I know how to bake it, I want boiled. I have a fish head in the freezer meant for making the jelly, I am in the mood for jelly and want to get the fish head out of there as well...

Posted: Wed, Jul 08 2009, 2:15 pm Post subject:

I boil mine in a pot with spices and carrots for 2 hours in the paper. Never had a waterlogged fish.
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Posted: Wed, Jul 08 2009, 2:18 pm Post subject:

I boil mine for an hour an it is never waterlogged.

Diamond Member Joined: Dec 26 2006 Posts: 4316

When I boil it, I find the trick is to get it out of the water once it's done so it doesn't get water logged. I boil it around 1 1/2 to 2 hours.

Silver Member Joined: Jun 18 2008 Posts: 546

I cook mine for an hour and a half with a cup of sugar a half a carrot and an onion I also put garlic powder and salt on top. I put it in the smallest pot it fits in and fill enough water to cover half....Enjoy!

Silver Member Joined: May 04 2009 Posts: 528

interesting, I never heard anyone say they were "in the mood" for fish jelly. I guess everyone has different tastebuds... Neutral

Moderator Joined: Mar 29 2005 Posts: 18289

(And some people are pregnant Razz

)

I cook for an hour and a half. I think the waterlogging happens if you leave it in the water for a while after its finished cooking. as soon as its finished, I drain the water immediately, and I havent had any waterlogged problems.

Executive Member Joined: Feb 17 2009 Posts: 348

The following is the recipe I use. I cook it with regular salmon put very closely to each other, and the sauce becomes jelly(ish).
To make real jelly you can order plain pike skin, roll it up, and put it in while cooking,
1 cup sugar (I usually use less)
2 tbspn salt
Black pepper
Onion
Carrots
6 cup water
Bring to boil
Lower flame and cook for 1 hour
enjoy!

Silver Member Joined: May 04 2009 Posts: 528

Diamond Member Joined: Dec 28 2005 Posts: 4655

Seraph, I'm sorry I can't help you with your question as I haven't boiled the loaves in years (never had luck with it).

I always bake.

My usual is similar to HY with the sauce.

I let the loaf defrost a good way so I can put it into a loaf pan (perfect size - I use a pyrex loaf) and let it take the shape of the pan. So it has squared ends and no "small piece ends." Of course spray the pan well.

I then put marinara sauce on top and then chopped onions and green pepper. The color contrast is nice and this always gets good reviews.

Sometimes if I want to be cute I do the same, but make them into "muffins." I found disposable muffin tins and do the same - spray well, add the defrosted fish, etc. Comes out very nice and a different way of serving gefila fish. Once we had company with a lot of young children and I got creative - I made the fish muffins half-height and with no veggies. I then put 2 per plate, one kept whole and the other I cut a small triangle out of...put the pieces together and you have a fish! [Can you picture it?] My son gobbled up the "scraps" as I was assembling them. I then took a squirt bottle of wasabi sauce and added an eye and mouth. Place on lettuce ocean. Oh, did those kids eat up every bit of their fish!

the trick is not how long to cook it. the trick is to remove the fish from the water as soon as you turn off the flame. the longer it sits in the cooling water, the more watery it is. that being said, I cook mine for an hour. I don't add anything other than water, and I don't bring the water to a boil first. so an hour from the time I put it on the flame.

Posted: Wed, Jul 08 2009, 11:19 pm Post subject:

Mine is almost likes bz's.

Bout 8 cuts water(I have a big pot)
two whole carrots
one big onion sliced
salt
black pepper
2 pike skins
3/4 c or even less sugar

Let the water come to a boil and add the loaf and pike skin. After an hour remove the parchment paper and cook an additional half hour. Uncover and let cool a little.
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Platinum Member Joined: May 06 2007 Posts: 8517

DOn't know fish jelly (B"H), but as others said, take the fish out immediately - I just boil until it's done, over an hour. Also, make sure it goes directly from the freezer into boiling water. Don't let it defrost first, and make sure the water is boiling... That should do it.

You can also put it in a pan in the oven, covered with some boiled water in the bottom - it will steam and be exactly like boiled fish. Again, make sure to drain the water immediately.
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Silver Member Joined: Jul 28 2008 Posts: 687