Gefilte Fish: Protein of the Future?

Epicurious.com reports that old kosher stalwart Manischewitz is jazzing up their brand to appeal to the growing sector of non-Jewish kosher food consumers. I heart Manischewitz and their retro-styled orange and green packaging and wish they wouldn't change a thing. Evoking Formica and aprons is what makes the brand so charming, but then again who wouldn't be enticed by "peppier "on-the-go" fonts, and beaming cartoon characters, " on a box of maztah?
The marketing wizards at Manischewitz are having trouble with that elusive Jewish fish dish known as "gefilte."

There's still one thing that's stumping the people at Manischewitz: how to get the general public to appreciate gefilte fish. "We've thought about repositioning it as a pâté, as a terrine, or battered, breaded, and fried, similar to a fish stick," Rossi says. "If Spam can be so popular, why can't canned fish take off? Gefilte could end up being the protein of the future — but we're not banking on it."

I prefer the frozen variety of gefilte fish - it's sweeter and has a firmer texture than the jar or can varieties. Plus, there isn't that strange fish gel to deal with in the frozen loaf - it's more sterile and, well, loaf-y.
In any case, I'd like to conduct and informal survey of you, my dear readers:
Which gefilte fish variety do you prefer - jar or frozen?