On Sun, 06 Mar 2011 19:40:32 -0600, Janet Wilder
> wrote:

>I have 3 frozen whole ones in the deep freeze right now. I use tilapia
>for gefilte fish. I need the whole ones to make the broth to poach the
>fish balls in.

I've tried gefilte fish several times in my life and didn't care for
them. The jelly-like consistency is what turned me off on them.

Perhaps I wasn't eating them in the best way. Is there a less
jelly-like way to prepare it for eating? Perhaps some seasonings?

What method do you use to eat gefilte fish?