Stargazy pie through the pastry top, appearing to gaze at the stars. The position of the fish allows the oil that is released during cooking to drain into the pie, adding a fuller flavour and ensuring the pie is moist. The celebrity chef Rick Stein suggested also poking the pilchards' tails through the pie crust to give the effect of leaping through water. In spite of the fact that the British Food Trust describes the dish as being fun as well as amusing to children, it has been listed in "Yuck! Disgusting things people eat", a lifestyle feature by the "New York
Gefilte fish referred to as "karp po żydowsku" ("carp Jewish-style"), is a traditional dish in some Polish homes (more commonly in the northern regions near the Baltic Sea), served on Christmas Eve (for Twelve-dish supper) and on Holy Saturday. Traditionally, carp, pike, mullet, or whitefish were used to make gefilte fish, but more recently other fish with white flesh such as Nile perch have been used, and there is a pink variation using salmon. There are even vegetarian variations. Fish fillets are ground with eggs, onion, bread or matzo crumbs, and spices to produce a paste or dough which is then boiled