Not really, it will be very watery and will lose its texture. If you do freeze it, then before you are ready to serve it, try to cook it again for another 20 minutes (while its still frozen).
Yes, you can safely freeze cooked fish.
Gefilte
Gefilte fish.
Gefilte fish is eaten on Sabbath and Festivals throughout the year. It has no specific relevance to Passover.
Gefilte (geh-fill-teh) Fish. The pronunciation could be different depending on the geographical region that you are in but this is how the Wordbook Dictionary describes it as being commonly said.
Gefilte is made from ground fish, browned onions, cabbage, pepper, salt, and sometimes is served with horseradish when served on airplanes. The fish used for gefilte are usually Pike, Carp, Mullet, Nile Perch and Salmon.
It's not recommended that dogs eat gefilte fish as this dish contains a lot of onion which is a toxin for dogs.
Yes. Gefilte fish is low in calories, high in protein, and has many B vitamins essential for healthy skin and hair. Gefilte fish is often mixed with minced vegetables such as carrots and onions, which are also packed with sulfides and minerals.
yes
The dish gefilte fish is Eastern European Jewish in origin. Originally, it was made by scooping the flesh and bones away from the skin leaving the whole skin of the fish intact, the bones would then be removed and discarded and the flesh would be ground up, seasoned, and stuffed back in the skin to be cooked. It was served by cutting slices of the fish. The reason for the creation of this dish is the halachic (Jewish law) prohibition against removing bones from fish during Shabbat (Sabbath). Today, very few people go to the trouble of stuffing the intact fish skin. Instead, a patty or ball is formed from the seasoned ground fish and is cooked by boiling it in water with vegetables.
call your rabbi
To properly freeze something, you must fully cook it to minimize contamination risk. To freeze something half cooked, it's best to lay it out on a baking sheet in the freezer to coat the food in ice for an hour or two. Then, transfer the food to an airtight bag and freeze.