Homemade Gefilte Fish

Combine salmon, red snapper, black cod, and ling cod in a large wooden bowl. Finely chop 2 1/2 onions and 4 carrots, adding them to the bowl with the fish. Using a hand chopper, incorporate eggs one at a time, ensuring each addition is thoroughly mixed before proceeding. Add 1 1/2 tablespoons sugar and 4 teaspoons salt to the mixture, along with a generous amount of white pepper. Continue chopping until the ingredients are perfectly blended.

Gradually add ice water to the mixture, stirring in small increments as you go. Once the desired consistency is achieved, stir in matzo meal and continue chopping until the mixture forms a cohesive ball. If necessary, add additional matzo meal to achieve the desired thickness.

Set the fish mixture aside to await further processing. Fill two large, heavy stockpots with water, leaving a small amount at the bottom of each. Slice 1 raw onion and 1 carrot into each stockpot, adding fish skins if desired. Divide 4 tablespoons sugar, paprika, and black pepper evenly between each pot, seasoning with salt. Bring the mixture to a boil over medium heat and let it cook for 10 minutes.

Using your hands, shape the fish mixture into balls and carefully drop them into the boiling stock. Cover the pots partially and cook over medium-low heat for 2 hours. Remove from heat and let the balls sit in the pot for an additional 10 minutes.

Carefully lift the fish balls out of the pots and transfer them to containers. Strain the remaining stock over the balls, just enough to cover them. Chill in the refrigerator before serving. Store in the refrigerator for up to 6 days.