a forcemeat of boned fish, esp. such freshwater fish as carp, pike, or whitefish, blended with eggs, matzo meal, and seasoning, shaped into balls or sticks and simmered in a vegetable broth, and often served chilled.
1892, not a species, but fish loaf made from various kinds of ground fish and other ingredients; the first word is from Yiddish, from Ger. gefüllte "stuffed."
[guh-fil-tuh] 
