Entree: Egypt – Nubian Egypt – فسيخ ➤ Feseekh (Salted and fermented dried mullet traditionally served sliced with onions and lemon)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 0 min

Additional 336 hrs

Total 336 hrs

Ingredients

- 6 whole mullet (gray mullet), approx. 12 oz (340 g) each (total ~4.5 lb (2.0 kg))
- 6 lb (2.7 kg) coarse sea salt (for packing and covering)
- 1/4 cup (60 ml) white vinegar (for initial rinse)
- 3 lemons, approx. 9 oz (255 g), for serving and rinsing
- 2 large red onions, approx. 10 oz (280 g), thinly sliced for serving
- Cheesecloth or breathable sack (no measurement)
- Large nonreactive container or wooden crate (no measurement)
- Heavy weight for pressing (no measurement)

Instructions

1. Clean the fish thoroughly: scale, remove gills and gut, then rinse inside and out with cool water. Wipe dry with paper towels. Briefly rinse cavity with 1/4 cup (60 ml) white vinegar diluted with 1/4 cup (60 ml) water, then pat dry.
2. Line the bottom of a large nonreactive container with a 1–2 inch (2.5–5 cm) layer of coarse sea salt. Place a single layer of fish on the salt with bellies facing up, then cover completely with more coarse salt so each fish is fully packed. Repeat in layers until all fish are packed.
3. Cover the container with cheesecloth or a breathable sack and place a heavy weight on top to press the fish. Move the container to a warm, dry, sunny place with good airflow. Traditional curing occurs outdoors in direct sun; in humid or cool climates, place in the warmest dry spot available.
4. Cure and ferment for 2–4 weeks, checking every 3–4 days. Drain off any liquid that accumulates and ensure fish remain fully packed in salt. If mold or off-odors beyond typical ferment smell appear, discard.
5. After curing, remove fish from salt, brush off excess salt, and rinse very briefly if desired. Some households dry the fish in the sun for an additional 1–3 days to deepen dryness; others use it immediately after salt cure.
6. To serve, slice the feseekh thinly across the grain. Arrange on a platter with thinly sliced red onions and lemon wedges; squeeze fresh lemon over slices before eating. Store cured feseekh in an airtight container in a cool place and consume within several weeks.