Entree: Egypt – Central Culinary Region – فسيخ ➤ Feseekh (Salt-fermented dried mullet traditionally served with lemon and herbs)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 0 min

Additional 336 hrs

Total 336 hrs 30 min

Ingredients

- 3 whole mullet, approx. 1 lb (450 g) each, very fresh, gutted and scaled (head may be left intact)
- 2 cups (480 g) coarse sea salt for rubbing and packing
- 4–6 cups (960–1440 g) additional coarse sea salt for packing (enough to fully encase fish)
- 1/4 cup (30 g) fenugreek seeds, toasted and coarsely crushed
- 2 tbsp (16 g) coriander seeds, toasted and crushed
- 1 tbsp (6 g) roasted cumin seeds, crushed
- 1/4 cup (60 ml) white vinegar (to rinse and adjust acidity before serving)
- 1 lemon, thinly sliced for serving
- 1 cup (240 g) thinly sliced red onion for serving
- Fresh flat-leaf parsley for serving
- Clean cheesecloth or breathable cloth and a non-reactive ceramic or glass container large enough to hold fish and salt

Instructions

1. Inspect and prepare fish: choose the freshest mullet possible. Rinse fish under cold water, remove guts and blood thoroughly, and pat dry. Leave heads on if traditional presentation is desired.
2. Toast and crush spices: in a dry skillet lightly toast fenugreek, coriander and cumin seeds until aromatic, then crush coarsely using a mortar and pestle or spice grinder; set aside to cool.
3. Salt rub and spice stuffing: rub each fish inside and out with a generous coating of the 2 cups (480 g) coarse sea salt. Lightly sprinkle the crushed spice mixture into the cavity of each fish.
4. Pack for curing: line your clean non-reactive container with a layer of coarse salt, place a layer of the prepared fish, cover with more salt, and repeat, finishing with a thick layer of salt to fully encase the fish. Cover tightly with cheesecloth and a weight to keep fish submerged in salt.
5. Ferment: store the container in a cool, shaded, well-ventilated place (traditional practice uses cool ambient temperatures) for 2–4 weeks. Check after 2 weeks for aroma and texture; fermentation times vary with temperature. If any off or severely foul odors develop, discard.
6. Remove and desalinate briefly: when ready, remove a fish, brush off excess salt, and rinse quickly under cold water. To mellow the intense salinity, soak briefly in a bowl with 1/4 cup (60 ml) white vinegar diluted with 1 cup (240 ml) water for 5–10 minutes, then drain.
7. Dry and serve: pat dry and hang or air-dry for a few hours if desired. Serve thinly sliced with lemon wedges, sliced red onion, and fresh parsley alongside crusty bread. Traditional accompaniments include strong tea, pickles, or green chilli.
8. Safety note: feseekh is a traditional fermented product that relies on very fresh fish and careful salting; follow hygiene strictly, use quality fresh mullet, and discard any fish with abnormal odors or visible spoilage.