Fesikh vs Nuoc mam
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Fesikh
An Egyptian fermented grey mullet salted and sun-dried, traditionally eaten during Sham el-Nessim, a spring festival with ancient pharaonic origins.
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Nuoc mam
Nước mắm is a pungent, amber-colored fermented fish sauce widely used as a core ingredient in Vietnamese cuisine. It is produced by layering small fish, typically anchovies, with sea salt in barrels and allowing the mixture to ferment for several months. Key production centers include the island of Phú Quốc, known for its specific regional variety made from high-quality anchovies. The resulting li...
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