Fesikh (Egyptian Arabic: فسيخ fisīḵ pronounced [fɪˈsiːx]) is a traditional celebratory Egyptian fish dish. Consisting of fermented, salted and dried gray mullet of the genus Mugil, this saltwater fish lives in both the Mediterranean and the Red Seas.  Fesikh is eaten during the Sham el-Nessim festival, which is a spring celebration from ancient times in Egypt.
Preparation [ edit ]
The traditional process of preparing Fesikh is to dry the fish in the sun before preserving it in salt. The process is quite elaborate, passing from father to son in certain families. The occupation has a special name in Egypt, fasakhani. Egyptians in the West have used whitefish as an alternative.
Hazard [ edit ]
In April 2012, the Canadian Food Inspection Agency issued recalls for whole fesikh mullet, cut up fesikh mullet in oil, and whole fesikh shad that were sold from a store in Toronto. There were 3 reported illnesses associated with the consumption of the products, which may have been contaminated with Clostridium botulinum bacteria. 
See also [ edit ]
- Surströmming – A lightly-salted fermented Baltic Sea herring
- List of African dishes
- List of dried foods
- Hákarl – A national dish of Iceland consisting of fermented shark (an Icelandic shark dish fermented in salt)
- Hongeo-hoe – A type of fermented fish dish from Korea's Jeolla province
References [ edit ]
-  Baheyeldin Dynasty site
- "Egyptians celebrate Sham El-Nessim in parks with pickled fish - Politics - Egypt - Ahram Online". english.ahram.org.eg. Retrieved 2018-01-18.
- "Canadian Food Inspection Agency Health Hazard Alert". Archived from the original on 2012-04-30.
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