I reckon it depends on whether you’re talking about canned or freshly prepared gefilte. Never have eaten it but after reading a recipe, I’m thinking fresh would be pretty good. But I eat fried or sauteed chicken livers too.
I took a class in Judaism in college and the professor, a Rabbi, invited all the students to a Rosh Hashanah dinner. It was a small class and only a few of us went. It was lovely. The lady who hosted welcomed us all so warmly and the food was just incredible.
When we were served the Matzo Ball soup, I heard a couple of my classmates suck in their breath, like they weren’t sure they could eat it. After we finished the soup, our bowls were collected and the hostess seemed surprised but pleased that I had finished mine. I smiled and told her, “It was delicious and I especially liked that big dumpling!” Everyone laughed.
By the way, I’m a Baptist.
Peach
I tastes fine but is rarely eaten by most, largely because it is considered a scavenger fish and is to boney to filet, but put in a pressure cooker the meat will fall off the bone and may be formed into patties or balls and fried.
Like wise when smoked the meat will fall off the bone and is quite delicious.