World Flavors Cookbook

Nile Fish Dried in Salt and Natron

Tilapia or perch preserved in natron (natural salt-soda) and sun-dried on the banks of the Nile — the preserved protein that sustained Egyptian workers and soldiers.

Cuisine: Ancient World

Ingredients

• 4 tilapia or perch fillets
• 100g coarse sea salt
• 1 tsp baking soda (approximation for natron)
• Sun or warm oven to dry

Instructions

1. Mix salt and baking soda.
2. Rub fish generously on both sides.
3. Lay flat on a rack.
4. Leave in direct sun or a very low oven (50C) for 8-24 hours.
5. Fish should be firm and dry.
6. Rehydrate in water to eat, or eat as-is with bread and onion.