Fesikh

Fesikh, also spelled fseekh, is a traditional Egyptian dish made from fermented, salted, and dried gray mullet fish, commonly found in the Mediterranean and Red Seas. This distinctive dish is typically savored during Sham el-Nessim, an ancient Egyptian spring festival. The preparation process is steeped in tradition, involving the sun-drying of the fish before preserving it in salt. This method is often a cherished family tradition, handed down through generations. In Egypt, the craft of preparing fesikh is known as "fasakhani." For Egyptians residing in the West, whitefish is sometimes used as a substitute for gray mullet.

Despite its cultural importance, fesikh can be hazardous if not prepared correctly. Each year, especially during the Sham el-Nessim festival, Egyptian media report cases of food poisoning linked to improperly prepared fesikh. In April 2012, the Canadian Food Inspection Agency recalled several fesikh products sold in Toronto due to potential contamination with Clostridium botulinum bacteria. This contamination resulted in three reported illnesses from consuming these products.