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that gefillte fish came about for the Jews as a way to have a fish dish on
the Sabbath when no cooking was allowed and also to "dress up" the taste of
what was basicly considered trash fish. (although this last idea could be
mainly 19th C thinking)
Phillipa

> From Valoise Arnstrong's translation of Welserin... obviously this is
> very much treif, but it _is_ fish, and it _is_ gefilte, so I suppose
> it is a step in the right direction. Even I've seen modern recipes
> for gefilte fish which are actually the fish converted to a stuffing
> and put back in its skin