Ground White Fish – Gefilte Fish Provisions

$33.00

While many old family recipes call for fish heads and bones to make your own fortified fish stock, there's a wealth of updated recipes that boast a more streamlined method for keeping the tradition alive with a lot less process, like these in Food52, Delish and The Spruce Eats, and this one from Williams Sonoma for Gefilte Fish Loaf that takes the simmering in stock step out entirely.

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Wulf's Kitchen: Gefilte Fish Loaf

Rebecca Nottonson

Wulf's Kitchen: Gertie Wulf's Gefilte Fish

Wulf's Fish

Ground White Fish – Gefilte Fish Provisions

$33.00

Fish cakes, dumplings, stir-fry, and hotpot – ground white fish is versatile, lean, and full of potential. We suggest swapping out your ground pork, chicken, or beef with this pescatarian option.

We’ve done the work for you, grinding four varieties of freshwater fish so you can mix them into your favorite recipe.

Wulf’s Fish has been providing the materials to make homemade gefilte fish to Boston’s Jewish community since Sam Wulf opened the original Brookline fish market in 1926.

While many old family recipes call for fish heads and bones to make your own fortified fish stock, there’s a wealth of updated recipes that boast a more streamlined method for keeping the tradition alive with a lot less process, like our Gefilte Fish Loaf.

Sold in 16 oz packs of four varieties: ground lake whitefish, ground walleye pike, ground buffalo carp, and ground common carp — all vacuum-packed and super-frozen

Origin: CANADA or USA (wild)

Limited Catch products are a selection of unusual and seasonal offerings. Quantities are limited, so if you see something you like, catch it while you can.

While many old family recipes call for fish heads and bones to make your own fortified fish stock, there's a wealth of updated recipes that boast a more streamlined method for keeping the tradition alive with a lot less process, like these in Food52, Delish and The Spruce Eats, and this one from Williams Sonoma for Gefilte Fish Loaf that takes the simmering in stock step out entirely.

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.