I need to make a batch of gefilte fish for an early seder this weekend, and then I need another batch to serve the following weekend. It would be great if I didn't have to make it twice, but could make it all this Friday and then use some Saturday, and freeze the rest to use the following Saturday. But I want it to taste as great as it always does when it is freshly made. Do you think it will?
PS A related question: all the recipes I see have you cook the balls for HOURS. Each year I try cooking it for less and less time, and it still tastes great. Is there any reason you have to cook it for more than just enough time for the balls to be cooked through?