Fasikh eaters are considered one of the famous dishes in Egypt, where people are keen to eat it in particular in the season of Sham El -Nessim, as well as popular in Palestine, where they are eaten on Eid Al Fitr.
Fasikh is a greatly salted fish, which makes it a great danger to people who suffer from high blood pressure if it is not prepared properly, in which toxic microbes may be active when taking contaminated chicks, several symptoms may appear on the patient, such as high temperature, difficult to see, vomiting, dry throat, and difficulty breathing in the event of these symptoms, you should see a doctor immediately.
How to prepare the fsikh properly
the components
Two large semeans.
Paper wipes.
salt.
How to prepare
We wash the fish well from the inside and outside, then we soak it in the water for half an hour until the color of the gills changes to white.
After that, we dry the fish with paper wipes and put it in a wide dish, cover the fish with paper wipes and leave it until it dries with stirring from time to time and changing the paper to absorb moisture, wrap the fish with paper napkins, especially around the gills, and leave it for 24 hours to dry completely.
After the fish dries and turns its color to the white, remove the tissue paper, prepare a glass bowl and put in the hall of paper wipes, then put the fish over it, and add the salt to the fish by pressing the fish from the tail.
We put the fish in the bowl and make sure that the salt is well distributed in the bowl. The fish can also be placed in plastic bags and wrapping it well to prevent air from entering it, and leave the fish in a dry place for five days and when opening the jar or bags we will notice the smell that is permeable.
In order to add the flavor and get rid of microbes, the fsikh can be soaked in a mixture of water, lemon and onions for three hours.
