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Fish and seafood from Egypt, Sudan, Gaza
Whole, ungutted grey mullet (in Sudan, Alestes and Hydrocynus) are left to soften, then packed in layers of dry salt and pressed under weights for weeks while the flesh ripens. The soft, pungent fish is eaten without cooking. Because the guts stay in and salt reaches the inside slowly, fessikh carries a real risk of type E botulism. Made in 5 steps over 3.5 months – 4.5 months. The longest step, pack in cans or bags, takes at least 3 months (Essuman K.M. 1992). Salt is 25 % (Kassem A.E.M 2002). Staphylococcus equorum and Tetragenococcus halophilus do most of the fermenting.
| Main step | at least 3 monthsReported[fao-essuman] | Pack in cans or bags |
|---|---|---|
| Temperature | 18–20 °CReported[fao-essuman] | Repack with more salt, cover and weigh down |
| Salt | 25 %Reported[kassem2002] | Pack in layers of salt and drain |
| Acidity | pH 6.1–8.1Measured[abdallah2011] | Pack in cans or bags |
| Whole, ungutted grey mullet (Mugil cephalus)[kassem2002][abdallah2011] | |
| 25 % of the fish weight | Dry salt (traditional Egyptian method)[kassem2002] |
| Solar salt, layered with the fish (Sudan)[fao-essuman] | |
| Starter | spontaneous |
Total time across the recorded steps: 3.5 months – 4.5 months
What changes: Starting material: whole grey mullet, washed but not gutted
Output: whole mullet with the guts left in.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fessikh is made from whole fish with the guts left in and is ripened wet under salt, not dried. That keeps it soft but lets salt reach the inside of the fish slowly, which is why it can carry botulism.
Fessikh is eaten raw, and salt often fails to reach all parts of a whole fish. The US FDA treats uneviscerated salt-cured, dried or smoked fish longer than five inches as adulterated because such products, faseikh among them, have caused botulism outbreaks and deaths. C. botulinum, mostly type E, was found in 10–15 % of Egyptian fesikh samples, and market samples ranged from 3.2 % to 14.1 % water-phase salt. A study found that salting the fish fresh, without the traditional pre-fermentation, and adding a permitted preservative gave a safer product.
Hazards the sources name: Clostridium botulinum, mostly type E (in 10–15 % of fesikh samples in one survey); Staphylococcus aureus (in 80 % of 20 market samples); Escherichia coli (in 10 % of samples).
Every number is labelled with how it is known. How this atlas is made
Fessikh is eaten at Sham el-Nessim, a spring festival traced to ancient Egypt.
