My grandmother's gefilte fish was legendary in our family, and after years of watching her work her magic in the kitchen, I finally convinced her to share the recipe. She never wrote anything down, of course, so I had to measure everything while she cooked and take careful notes. The result is this traditional recipe that's been passed down through generations. Gefilte fish has roots in Eastern European Jewish communities, where cooks would stretch expensive fish by mixing it with other ingredients. The name literally means "stuffed fish" in Yiddish, though most modern versions are formed into oval patties rather than stuffed back into the fish skin. This dish became a Shabbat and holiday staple because it could be prepared ahead of time and served cold. The key to perfect gefilte fish is getting the texture just right. You want it firm enough to hold together but not dense or rubbery. I use a combination of whitefish, pike, and carp, which gives you the best balance of flavor and texture. The secret is not overprocessing the fish and adding just enough matzo meal to bind everything together. Some people add sugar, but I prefer the more savory approach my grandmother taught me. This recipe makes enough for a large family gathering, and it actually tastes better the next day after the flavors have had time to meld. Serve it cold with horseradish and maybe some pickled beets on the side. The cooking liquid becomes a delicious fish stock that sets into a light jelly around each piece.