 Everyday versions are prepared with cheaper kinds of fish and are served in market eateries, public kitchens and at home for weekday meals.Fish, traditionally carp, but now other firm white fish too, are minced and shaped into loaves or balls and cooked in fish broth, such as the gefilte fish of the Ashkenazi Jews, who also brought pickled herring from Eastern Europe.Herring is often served at the kiddush that follows synagogue services on Shabbat, especially in Ashkenazi communities.