Feseekh Fish

Amr Al-RashidChef

Ingredients

• Bouri Fish
  1 kilogram
• Coarse Salt
  1 cup

Steps

1. 1

   Place the fish in a strainer and cover it with a cloth, then place it in the sun for two full days or until the water and blood of the fish drain and it puffs up well.

   Required Tools:

   Strainer

   2880 min
2. 2

   Place the fish in a tightly sealed bag and put it in the kitchen in the shade.

   Required Tools:

   🍳

   Bag
3. 3

   Put salt on the fish and press it with your hands from the tail to the head to drain its water, then wrap it well in salt.

4. 4

   Place the salted fish in a bag and then put it in a tightly sealed container to prevent air from entering the fish.

   Required Tools:

   🍳

   Container
5. 5

   Turn the fish bag in the container every two days to ensure the salt is evenly distributed, and repeat the pressing process to drain its water and any spoiled blood, then sprinkle with salt and place it in a large piece of cloth.

6. 6

   Place the fish in a location away from direct air (it can be placed in the oven) for about 10 to 12 days, and thus the Feseekh will be ready.

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Bouri Fishper 100g

Energy120 kcal

Protein20 g

Total Fat5 g

Coarse Saltper 100g

Sodium38758 mg

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags