My Mother's Gefilte Fish - Anita Musicant

Rosh Hashanah will be a little different this year in many ways. We'll be worshiping remotely. Or outdoors. Or any other variety of worship that will be unique. Why not do something unique in your food preparation: make gefilte fish from scratch. This is not a job for the faint-hearted but the result? Heaven. 

2/3 white fish ground
1/3 yellow pike ground
1 T kosher salt per pound of fish
1/4-1/2 tsp of pepper per pound of fish
1 egg per pound of fish (adding an extra egg or two won't present problems)
1 medium onion per pound of fish
1/2 cup cold water
You can grind the fish yourself. Easier and better, have a fishmonger do it for you. Cheesecloth is reserved for the cooking process. See the directions.
Mix  all of the above, except for the carrots, well. Add water gradually. Continue until the mixture is very thick. You can add more water and continue mixing to make the fish even thicker. The more you mix, the fluffier the fish will be.
Depending upon how much fish you have, you may need two large pots in which to cook your gefilte fish. You are not going to want to fill a pot more than halfway full to allow the fish to expand while cooking, so plan accordingly.
The following will go in each pot: bones, skin, heads, one onion, all wrapped in cheesecloth and laid in the middle of the pot. Fill the pot with cold water until the pot is one quarter full. 
Use a tablespoon to make the fish balls. Each ball should measure a heaping tablespoon full. Place each fish ball around the sides of the pot, building them around the cheesecloth like you are laying bricks. Do not fill more than halfway. 
Add lots of sliced carrots and a heaping tablespoon of sugar to the pot/s. Add enough water to cover the fish. With the cover of the pot on, bring it to a boil. Reduce to a moderate boil for one and a half hours. Taste the broth and add salt if needed to your taste. Loosen the cover slightly for the last half hour. 
After the fish has finished cooking, allow it to stand for approximately ten minutes and remove, gently, with a wooden spoon. Discard the cheesecloth packet.
Garnish your serving plate with carrots. Enjoy!