الفسيخ

Step 3: Wrapping Spread cling film and sprinkle a bit of the salt mix on it.

When preparing the salt mixture, if the quantity runs out before completing the step of wrapping the fish in plastic wrap, we can increase the quantity again normally.

We make sure the fish is fresh by checking its firmness, shiny body and eyes, red gills, and absence of any fishy odor.

Notes We choose mullet fish weighing between 400 to 600 grams.

Let it ferment: In summer: about 14 days In strong sun: 12–14 days In cold weather: 21 days

Step 4: Storing Starting from day 3, turn the container or jar upside down and back every day so that the liquid distributes evenly

Wrap everything again with cling film tightly.

Put two fish in a clean plastic bag, squeeze out the air, and seal it. You can use up to 3 layers of bags.

Wrap the fish very tightly in the cling film, making sure no air enters.

Place the fish on it, add 2 bay leaves and 2 tablespoons of oil.

Step 1: Preparing the Fish (12 hours) Wash the fish thoroughly without opening or cutting it.

Sprinkle a little of the salt mix on both sides of the outer skin.

We salt the fish by placing a spoonful of the salt mixture on each side, and from the gills, we press downward toward the belly of the fish.

If any blood comes out from the head, clean and dry it well to prevent odor.

Break the spine near the tail and gently massage the fish.

Remove the tissue from the gills and dry the fish again thoroughly.

Stage 2: Salting For 4 fish, use: 10 teaspoons of salt, 1 teaspoon of chili powder, 1 teaspoon of turmeric, ½ teaspoon of black pepper, ½ teaspoon of cinnamon Mix them well.

Place the fish vertically (head facing downward) in a strainer or tall cup and leave it in the fridge or inside the oven (turned off) for 12 hours.

Insert a clean tissue inside the gills to absorb any moisture.

Dry the entire fish, including inside the gills, using paper towels.