Entree: Egypt – Upper Egypt – فسيخ ➤ Feseekh (Salt-cured, fermented whole mullet traditionally served at spring celebrations)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 0 min

Additional 240 hrs

Total 240 hrs 45 min

Ingredients

- 6 whole grey mullet (mullet for feseekh), cleaned, gutted, scaled, approx. 12 oz (340 g) each usable weight
- 3 cups (720 g) coarse sea salt, divided
- 1/4 cup (28 g) roasted fenugreek seeds, ground
- 2 tbsp (12 g) roasted coriander seeds, crushed
- 1 tbsp (8 g) black peppercorns, crushed
- 1 large nonreactive container or ceramic jar large enough to pack fish (no measurement)
- 1 cup (240 ml) cold water per soak during desalting
- 2 medium red onions, thinly sliced (approx. 200 g)
- 1/2 cup (120 ml) lemon juice for serving
- Optional: warm, dry weight (a clean plate or weight) to press fish during curing (no measurement)

Instructions

1. Inspect and prepare the fish: remove gills, gut and wash thoroughly, leaving heads and tails intact. Pat very dry with paper towels; dry fish surface helps the curing process.
2. In a bowl combine 1 1/2 cups (360 g) of the coarse sea salt with the ground roasted fenugreek, crushed coriander, and crushed pepper until evenly mixed.
3. Rub each fish inside and out with the spiced salt mixture, ensuring the cavity and any folds are well filled. In a nonreactive container, spread a 1/2-inch layer of plain coarse salt (use about 1/2 cup / 120 g), lay fish side by side, sprinkle a generous layer of the spiced salt mix over them, and repeat layers until all fish are packed. Finish by covering completely with the remaining plain coarse salt so fish are buried.
4. Cover the container, weight it down with a plate and a clean weight, and keep in a cool, dry place out of direct sunlight. Allow to cure and ferment for 10–14 days; in warmer climates the process may accelerate—check at day 10.
5. After curing, remove a fish and brush off excess salt. To serve, rinse thoroughly and then soak the fish in cold water for 3–6 hours, changing the water 2–3 times, to remove excess surface salt and moderate the taste.
6. Once desalinated to taste, remove bones and slice the flesh thinly. Arrange on a platter with thinly sliced red onion and lemon wedges; squeeze lemon over slices before eating. Serve with baladi bread or flatbread.
7. Note: feseekh is highly salted and fermented; serve in small portions and advise diners to sample cautiously, particularly if fermenting conditions were warm.