Fesikh (Arabic: فسيخ) is a traditional Egyptian fish dish consisting of fermented salted and dried gray mullet, of the mugil family, a saltwater fish that lives in both the Mediterranean and the Red Seas. [1]
The traditional process of preparing it is to dry the fish in the sun before preserving it in salt.
The process of preparing fesikh is quite elaborate, passing from father to son in certain families. The occupation has a special name in Egypt, fasakhani.
Fesikh is eaten during the Sham el-Nessim festival, which is a spring celebration from ancient times in Egypt.
Egyptians in the West have used whitefish as an alternative. Each year food poisoning tales involving incorrectly prepared fesikh appear in Egyptian periodicals.
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