More than 20 years ago, a longtime customer of Nassau Street Seafood & Produce Company handed over her grandmother's recipe for a local Passover favorite, gefilte fish.
Since then, the chefs at Nassau Street Seafood have been grinding fresh whitefish, yellow pike and carp in a traditional 40 year-old grinder, purchased from a fishmonger in Brooklyn 25 years ago.
"It’s light, fresh taste cannot be compared to jarred gefilte fish – it is that good," said Jack Morrison owner of Nassau Street Seafood & Produce Company.
"We’ve been told our gefilte fish is as good as people’s grandmother’s, without all the work, and our made-from-scratch fish stock makes this delicious tradition even easier to enjoy."
For customers who enjoy the family Passover ritual of making their own gefilte fish – and there are many – the market offers whole whitefish, pike, carp, lake trout and buffel that is filleted and ground to order.
- 1 lb. ground whitefish
- 1 lb. ground pike
- 1⁄2 lb. ground carp
- 1 large onion
- 1 large carrot
- 3 eggs
- 1 Tbsp. white sugar
- 1 Tbsp. salt
- 1⁄4 Tbsp. ground white pepper
- 1 cup matzo meal
- 2 1⁄2–3 qt. fish stock (made in-house)
Grind the ﬁsh, onion and carrot together. Place ﬁsh mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add white sugar, salt and white pepper and continue to chop until very well blended. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval geﬁlte ﬁsh ball and if not add in more matzo meal.
With wet hands, shape the ﬁsh balls (4 oz.) and carefully drop into simmering stock. Cover slightly and cook over medium-low heat for 25-30 min. When done, let ﬁsh sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over ﬁsh balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days.