As the Sham El-Nessim celebration approaches, Egyptian traditions surrounding the consumption of salted fish—especially herring (renga) and fesikh—resurface as an integral part of welcoming the spring season, with increased public demand during this period.
With rising temperatures at this time of year, it becomes essential to pay close attention when selecting these products, as improper storage or poor quality may pose health risks. Adhering to proper selection standards is therefore crucial to ensure family safety.
In this context, Ibrahim Abdel Fattah, a fish catcher with over 30 years of experience, explained that there are several indicators of high-quality herring. These include the fish being firm, dry, free from unusual odors, and purchased from reliable vendors, while also ensuring it has not been stored for extended periods.
He emphasized avoiding purchases from open-air markets, where high temperatures can negatively affect the quality of salted fish and contribute to bacterial growth or the development of larvae inside the fish, increasing health risks.
He also stressed the importance of checking for the presence of what is known as the “spiral worm,” a dangerous parasite that may be found in fish, warning against consuming herring if such contamination is detected.
The expert recommended placing herring in a low-temperature environment such as a refrigerator or freezer for one to two days before consumption, especially with the rise in temperatures during Sham El-Nessim season. This step helps eliminate potential larvae, in addition to ensuring proper exposure to heat during preparation to enhance food safety.
These guidelines aim to promote public health awareness and reduce risks associated with the seasonal consumption of salted fish, which sees a significant increase during this festive period.
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