A common Jewish food, Gefilte fish is made from bits of fish that are formed into either a fish cake or a fish ball to be served as a hot or cold food dish. Many different recipes have been created that use a variety of fish for this food, however, the traditional method uses a freshwater fish that may be either a member of the pike family or carp. Today, single species as well as multiple types of fish are combined to be made into the fish balls known as gefilte fish. The fish meat is mixed with onions, carrots, celery, and herbs, formed into a ball, and boiled in stock made from water, onions, celery, and carrots to enhance the flavor of the balls. They are refrigerated and then served cold with a horseradish sauce.