Fesikh (Egyptian Arabic: فسيخ fisīḵ pronounced [fɪˈsiːx]) is a traditional Egyptian fish dish consisting of fermented salted and dried gray mullet, of the mugil family, a saltwater fish that lives in both the Mediterranean and the Red Seas.  Fesikh is eaten during the Sham el-Nessim festival, which is a spring celebration from ancient times in Egypt.
The traditional process of preparing Fesikh is to dry the fish in the sun before preserving it in salt. The process of is quite elaborate, passing from father to son in certain families. The occupation has a special name in Egypt, fasakhani. Egyptians in the West have used whitefish as an alternative. Each year food poisoning tales involving incorrectly prepared fesikh appear in Egyptian periodicals.
In April 2012, the Canadian Food Inspection Agency issued recalls for whole fesikh mullet, cut up fesikh mullet in oil, and whole fesikh shad that were sold from a store in Toronto. There were 3 reported illnesses associated with the consumption of the products, which may have been contaminated with Clostridium botulinum bacteria. 
- List of African dishes
- List of dried foods
- Hákarl (an Icelandic shark dish fermented in salt)
-  Baheyeldin Dynasty site
- "Canadian Food Inspection Agency Health Hazard Alert".
|This Egyptian cuisine-related article is a stub. You can help Wikipedia by expanding it.|