Fesikh

Fesikh is a traditional Egyptian dish that is typically consumed during the Sham el-Nessim festival, which marks the beginning of spring. It is a type of salted and fermented fish, usually prepared with grey mullet.

History

The tradition of eating Fesikh dates back to the time of the Ancient Egyptians. It is believed that the practice of preserving fish in this manner was developed to ensure a food supply during times when fresh fish was not readily available.

Preparation

The preparation of Fesikh is a lengthy process that takes several months. The fish are cleaned and gutted, then packed in salt and left to ferment. After a period of time, the fish are removed from the salt and left to dry in the sun. The final product is a highly salted and fermented fish.

Consumption

Fesikh is traditionally eaten during the Sham el-Nessim festival. It is often served with leeks, onions, and bread. Despite its strong smell and taste, it is considered a delicacy and is enjoyed by many Egyptians.

Health Risks

There have been several reported cases of botulism related to the consumption of Fesikh, due to the conditions in which it is prepared and stored. As a result, health officials have issued warnings about the potential risks associated with eating this dish.

See Also

• Surströmming
• Hákarl
• List of fermented foods
• List of fish dishes

‎

‎