Egypts Ancient Fermented Springtime Fish

Egyptians celebrate spring by eating Fesikh, a fermented fish dish that is aged until it reaches a pungent, distinctive state. While popular today, this practice dates back to ancient times as a tribute to the harvest.

This traditional delicacy is made by sun-drying and pickling gray mullet for several weeks. It is exclusively eaten during the Sham Ennessim festival, a holiday marking the arrival of spring. Though the strong scent and process are intense, it remains a beloved national ritual that connects modern citizens to their ancestors. Because the preparation is delicate, people are cautioned to source it from experts to ensure it is safe to eat.