First, a confession: I’ve never liked gefilte fish. The slimy, grey balls of fish from a jar have always struck me as icky.
Turns out, I am not alone.
“I had the same experience as you. I never ate gefilte fish,” says Liz Alpern. “It was disgusting to me. I literally think I never ate it, until I started making it.”
That’s a remarkable statement coming from someone in the gefilte fish business. Alpern is half of the team behind the Gefilteria, which makes artisanal gefilte fish. Yes, that is a thing. Alpern gave me a demonstration at a catering kitchen in Brooklyn.