either raw and sun-dried, or preserved with brine". The methods described by Herodotus parallel those used in contemporary fesikh, indicating a long-standing culinary tradition maintained from antiquity to the present.

Hazard

Each year, reports of a few cases of food poisoning involving incorrectly prepared fesikh appear in Egyptian periodicals, especially during the Sham el-Nessim festival, when Egyptians consume this traditional pickled fish.

In April 2012, the Canadian Food Inspection Agency

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