Entree: Egypt – Alexandria & Mediterranean – فسيخ ➤ Feseekh (Salted fermented mullet)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 2 hrs 10 min

Ingredients

- 4 whole flathead grey mullet (mullet), about 1 lb (450 g) each, cleaned (see instructions)
- 6–8 cups (1.3–1.8 kg) coarse sea salt (enough to thoroughly pack and cover the fish)
- 1 cup (240 ml) white vinegar (for initial rinse and optional safety step)
- 1/2 cup (120 ml) olive oil (to lightly coat fish after curing)
- 6 lemons, halved (for serving)
- 1 bunch green onions (scallions), washed (for serving)
- 1 small bunch fresh parsley (for serving)
- 6 pieces baladi or pita bread (for serving)

Instructions

1. Clean the fish: using a sharp knife, remove gills and gut the mullet, taking care to remove internal organs and blood; rinse thoroughly inside and out under cold running water. Pat fish completely dry with paper towels.
2. Optional initial sanitize: briefly rinse cavities with 1 cup (240 ml) white vinegar diluted with 1 cup (240 ml) water, then rinse again with cold water and dry. This is a traditional safety modification to reduce surface microbes.
3. Salt cure and pack: in a non-reactive container large enough to hold the fish in a single or tightly packed layer, pour a base layer of coarse sea salt about 1/2–1 in (1–2 cm) thick. Lay the first fish on the salt, then completely cover it with salt. Continue layering fish and salt until all fish are packed, ensuring every cavity and surface is filled with salt. The fish should be tightly packed and fully covered.
4. Weight and ferment: press down on the packed fish with a clean board and heavy weight (a weighted plate or sanitized jar) to expel air and create a stable pack. Cover the container loosely with a lid or cloth and place in a cool, dark place (ideally refrigerated at 38–45°F / 3–7°C for safety) for 14–28 days. Check after 10–14 days; a pronounced salty, fermented aroma indicates progress.
5. Drain and rest: after desired fermentation (commonly 2–3 weeks), remove fish from salt and rinse briefly under cold water to remove excess salt. Pat dry and coat lightly with olive oil to seal; let rest in the refrigerator a day to allow flavors to stabilize.
6. Prepare to serve: when ready to eat, remove skin and slice the feseekh thinly across the fillet. Traditionally served at room temperature, arrange slices on a platter with lemon halves, green onions, and parsley, accompanied by baladi bread.
7. Taste and safety note: feseekh is intensely salty and strongly flavored; always slice a small piece and taste before serving. If fish smells unusually rotten (rather than sharply fermented) discard. For safer results, ensure strict cleanliness, use cold storage during fermentation, and consider shorter controlled fermentation if unsure.