<<Disclaimer: Verify this information before applying it to your situation.>> Several of you asked about making gefite fish, so I'm posting this for everyone. The only problem with home made is that you make a lot, buying it in smaller quantities commercially solves that problem. With the advent of food processers, making gefilte fish at home is easy, except that the entire house smells delicious, if you like that smell. This recipe is modified from the Joy of Cooking. FISH BALLS 3 lb fish - salmon, white fish, etc (use 2 or 3 kinds of fish, both fatty and lean, salmon makes pink fish balls, whitefish from the east coast is traditional, here in California I use cod and salmon.) 3 large onions 1 egg 3t salt (or more) 1/4 c potato starch or g-f flour lots of pepper STOCK place fish skin/bones/head in a large pot with water to cover, add 2 carrots sliced thin and one onion sliced thin. Boil. Process all ingredients in food processor. Form fish balls either small or large as you like, drop into boiling stock and simmer for 2 hours. Remove fish balls to bowl, reduce stock, strain over fish and refrigerate. I like it when the stock gels a bit. Serve cold with horseradish. Ellen Switkes Oakland, Ca