Story submitted by Trudy Rubinson

My father bought a large fresh live carp from the fish store in Denver on the West side and would bring it home wrapped in paper, still alive.  My grandmother would keep it alive in our only bath tub until she would be ready to prepare it. She used a rubber mallet and hit it on the head on the front patio.  Then she would clean it and cut it into pieces small enough to go through the hand grinder.  I remember she would mix onion, matzo meal, salt, and pepper and maybe an egg or two with the fish, shape it into an oval pattie, then boil it in water with carrot slices.  I don’t remember eating it, but I do remember the sights and smells when it was being prepared and cooked!

In honor of Trudy’s wonderful memories – enjoy this classic recipe for homemade Gefilte Fish from Jewish Food Blogger, Jamie Geller.