What does gefilte fish taste like?!

What does gefilte fish taste like?

There are so many Jewish foods that I absolutely love (I am not of Jewish decent or heritage) but this is the one thing that I've never dared try. Can anyone describe the taste and texture of gefilte fish and maybe offer how you prepare it? Do you consume the gelatinous liquid I've seen them suspended in? Is there a brand that tastes better than others?

2 days ago
The first answer that was given, I was able to find myself prior to asking the question. What I'm really looking for is a description based on personal experience about what it tastes and feels like in your mouth. Anything it can be compared to that I may have eaten, etc.?

I am Jewish. I make gefilte fish all the time. I love it on the sweet and peppery side.This recipe can be doubled and tripled very easily.
It is fish without being fishy, I mean when it is made with freshly ground white fish and a small amount of ground salmon fillet added. I like the fish to be more grainy than finely ground.
I bake mine in the microwave which is very quick not like my aunt used to do it by preparing and boiling it for at least one and a half hours after standing almost as long.
here is my recipe:
1 lb ground white fish
1/4 lb ground salmon fillet
1 tbsp matzo meal
1 egg
2 carrots chopped
1/2 small sweet onion chopped
1 tbsp olive oil
3 level tbsp sugar
1/2 scant tsp pepper
Directions
Mix your chopped fish together in a bowl
Add your matzo meal
place all the rest of the ingredients in a food blender and chop.
pour into fish mixture and stir
get several Pyrex pie plates out at least two.
grease with olive oil
make fish patties like you would small hamburgers and place into Pyrex pie plates. (about five - six fish patties in each
pour 3 tbsp cold water into center of pie plate and cover with saran wrap-leave small breathing space to let out steam.
*sliced par-cooked carrot can be placed on top of each fish pattie for decoration.
Microwave each glass pie plate on high for 5 minutes until fish becomes opaque in color when done. remove and let cool before refrigerating. Can be served wit horse radish or sliced cucumber & tomatoes. Because I don't boil it in a large pot I do not have a great amount of juice from the fish, which you refer to as the gelatinous part. All meats can have a gelatinous juice as does fish also.