On a Jewish menu what does the word 'gefilte' mean?

Gefilte fish (/ɡəˈfɪltə fɪʃ/; from Yiddish: געפֿילטע פֿיש‎, "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike with onions and egg whites. It is eaten as an appetizer, sometimes served over a bed of lettuce. It is a dish traditionally served by Ashkenazi Jewish households. In Poland, gefilte fish is also a traditional dish of Catholic homes to be served on Christmas Eve and Holy Sunday.

Although the dish historically consisted of a minced-fish forcemeat stuffed inside the fish skin, as its name implies, since the 19th century the skin has commonly been omitted and the seasoned fish is formed into patties similar to quenelles or fish balls. They are popular on Shabbat and holidays such as Passover, although they may be consumed throughout the year.