Since it was expected that all homes serve fish at least once during the Sabbath, and since the cost was often beyond the reach of many families, a preparation called Gefilte fish was created by the housewives of Eastern European communities. This recipe reduced the cost considerably.

Gefilte fish means "filled" or "stuffed" fish. The dish was so called because originally, after two or three types of boned fish used in its preparation (usually carp, pike, and whitefish) were ground up and seasoned with onions, salt, pepper, etc., the mixture was stuffed into the skin of the fish. It was then cooked for an hour or more.

Another fish dish that is similar in some ways to Gefilte Fish is Ge-hakte ("chopped") herring. Because of its lower cost, this was also often served as the Sabbath dinner fish dish. It was prepared by skinning a few herrings and chopping them together with hard-boiled eggs, onions, apples, sugar, pepper, and a bit of vinegar.