This is what the preparations for this year’s Seder at the Radisson Hotel in Chisinau look like — hundreds of portions of gefilte fish, carefully prepared and arranged in honor of the holiday.
Here are a few interesting facts about gefilte fish:
Gefilte fish is a traditional Jewish dish that originated in Ashkenazi communities in Eastern Europe. Originally, the fish was stuffed whole (“gefilte” in Yiddish means “stuffed”), rather than ground as it is commonly prepared today.
One of the reasons for this custom was to avoid dealing with fish bones on Shabbat and holidays. It was also a practical solution: by grinding the fish and adding other ingredients, families could stretch a small number of fish to feed many people.
In Eastern Europe, and especially in the Moldova–Bessarabia region, gefilte fish was typically simpler — made from local river fish such as carp, with a more natural, less sweet taste.
There are also differences between communities: a sweeter style is common in Poland, while a more savory and peppery version is found in Lithuania.
In the United States, even Jews who mainly observe the major holidays would hardly imagine a Seder without gefilte fish — often from the familiar jars of Manischewitz, which have become part of the tradition.
In Chisinau, at this year’s Seder, hundreds of portions of gefilte fish were served as part of a dignified and well-prepared festive meal — ensuring that every participant could experience the Seder properly and with honor.
