When Egypt’s Ministry of Health issues its annual warning to stay away from a local deadly delicacy called feseekh, you would think that most would comply. Instead, thousands flock to their local feseekh eateries every day to enjoy the traditional dish. Feseekh, or fermented mullet fish, can cause poisoning or even death if not prepared properly. That is why Ibrahim Shaheen, a local expert and maker of feseekh, takes extra care to make sure his fish are fermented properly. Using a technique that has been passed down his family for over 100 years, Shaheen carefully prepares the fish and sells it to restaurants all over Egypt. He understands the risk involved in eating and serving feseekh but for him, and countless others, the risk is worth the reward.

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