What is Egyptian fish, or fesikh?

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Fesikh Recipe: How to Prepare

What is Egyptian fish, or fesikh?
Fesikh, often spelled Fessekh, is a type of salted mullet that is dried and left in coarse salt for at least fifteen days until it takes on a silvery hue and a distinct aroma. It is broiled, just like it is consumed in various Middle Eastern countries, notably Palestine, during the initial long stretches of Eid al-Fitr and after the lengthy Ramadan as a snack after having fasted for a whole month.

Describe the mullet.
The mullet family includes mullet fish. It resides along the beaches and is found in overflow in the Mediterranean and Red Oceans. It goes by several names and reaps the benefits of green growth discovered in the water. It distinguishes itself from other things with its distinctive scent, silver tone, and strong flavor.

Describe the Banquet. When is Fesikh Consumed?
Since the time of the Egyptian pharaohs, a celebration known as Farce El-Nessim has been conducted to celebrate the arrival of spring, the growth of life, the spread of merriment, the beauty of summer, and the belief that spring gives life and trust. When they began to celebrate Farce El-Nessim in the late winter, people went outside to nurseries, parks, and other ordinary locations and ate cuisine that contained fesikh. This celebration was known as Farce El-Nessim. The salted fish is a symbol of benevolence, generosity, and gifts.

How Do You Plan A Fesikh?
choosing the finest mullet varieties
Planning holders created zones of strength for materials that can withstand moisture and intense sunlight.
In beautiful, clear water, fish are thoroughly cleaned and washed.
Fesikh is then placed backward in the wooden barrels, so that each fish is placed somewhere different from the others, and is then packed into the barrel using the stacking technique.
When stacking the fish, the coarse salt is crushed and sprinkled in between the layers.
It is then wrapped in grip wrap, another layer of salt is added to increase the strain on the fish, and finally it is covered with a tight top. It is left in this state for fifteen days in the summer and for twenty-five days in the winter before being opened and the fish, which is indicated by areas of strength for a smell, is removed.

How Can I Plan My Own Feseekh?
Fesikh can also be prepared at home, and doing so is the most efficient method.
Bring a fresh mullet fish, gut it thoroughly with a chisel, and then wash and clean it.
Pass it on to dry for two days near a window with kitchen retaining paper below the plate the fish is placed on to absorb liquids.

Aim to keep turning it until it is completely dry, and then place it in glass containers. After shoving coarse salt up their noses and covering it with salt, it has to be repaired.
Press, wrap in grip wrap, follow with a top, and place in a warm place for fifteen days, or for a longer duration during the winter.

Effects of Eating Fesikh: If fesikh isn't prepared properly and soundly, it might serve as a good breeding ground for parasites and germs. If the fish is dried in the sun, then flies transmit microbes. The fish is decomposing and overflowing with tiny organisms that might affect human sensory perception and have the potential to induce heaving, loose stools, and other illnesses.

The salinity of fesikh is dangerous in and of itself because it increases circulatory strain, fluid retention in the body, and foot enlargement, especially in pregnant women.

The proper way to consume fesikh is to place it in a cooler to reach the freezing stage after purchasing it, which will destroy any potential bacteria.
Clean its insides after removing the head and tail.

Put it in the cooler while it is splashing so it won't get hurt and soak it in clean, clear water for at least two days, changing the water every few hours, until its acute salty is decreased and just a faint trace of saltiness remains.

Griddle in hot, flavorful oil and serve with bread and salad.

Alternatively, it may be placed on a dish after being coated in flour and olive oil, then grilled and cooked on the stove.
Even while fesikh has a wonderful flavor, especially when grilled with olive oil, it is advised against eating too much of it, especially for elderly people and pregnant women.