"stuffed fish" is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households. Although it historically consisted of a minced-fish forcemeat stuffed inside the fish skin, this step has been commonly omitted since the 19th century and the seasoned fish is most commonly formed into patties similar to quenelles or fish balls.