Dried and Salted Nile Fish for the Campaign
Salted then dried fish fillets, hard and concentrated, keeping for weeks. The travel and war ration, to be rehydrated or nibbled on the way.
Salted then dried fish fillets, hard and concentrated, keeping for weeks. The travel and war ration, to be rehydrated or nibbled on the way.
When I led my four divisions toward Kadesh against the vile Hittite, an army had to be fed on the desert road. Bread dries, meat rots—but Nile fish, salted and hardened by the sun of Ra, holds firm even in the land of Amurru. The soldier dips it in water, chews it as he walks, and advances. It is this humble food, as much as my chariot, that carried Egypt to the enemy's walls.
- •Nile fish (mullet, tilapia, perch) — according to catch (protein)
- •Salt (from oases or salt pans) — abundant (preservation)
- •Sun and dry air — several days (drying)
Dried and Salted Nile Fish for the Campaign
Salted then dried fish fillets, hard and concentrated, keeping for weeks. The travel and war ration, to be rehydrated or nibbled on the way.
Why this dish? Before facing the Hittites at Kadesh, Ramesses II led his army across Sinai and Syria. Supplying thousands of men on the march required long-lasting provisions: Nile fish salted and dried in the sun, as the fishermen of the Delta did, fed the columns on campaign.
When I led my four divisions toward Kadesh against the vile Hittite, an army had to be fed on the desert road. Bread dries, meat rots—but Nile fish, salted and hardened by the sun of Ra, holds firm even in the land of Amurru. The soldier dips it in water, chews it as he walks, and advances. It is this humble food, as much as my chariot, that carried Egypt to the enemy's walls.
Ingredients (period version)
- Nile fish (mullet, tilapia, perch) — according to catch (protein)
- Salt (from oases or salt pans) — abundant (preservation)
- Sun and dry air — several days (drying)
Ingredients
- Mullet or sea bass fillets (skin on) — 4 fillets (protein)
- Coarse salt — 500 g (preservation)
- Coriander and cumin seeds — 1 tsp each (perfume (optional))
Method
- Lightly score the flesh side of the fillets. Bury completely in the coarse salt mixed with spices.
- Let drain in the cool for 24–36 hours; the salt draws out water and firms the flesh.
- Rinse quickly, pat thoroughly dry.
- Dry: hang in a well-ventilated, dry place for 2–4 days (or in a dehydrator at 50 °C for 8–10 h) until firm and translucent.
- Store away from moisture. To serve: rehydrate 1 h in water, or crumble over emmer bread.
How it was made : Salting and drying fish was a major industry of the Delta: paintings show workshops where fish are gutted, butterflied, and laid out in the sun. Salted eggs (botargo, ancestor of boutargue) were also extracted. These supplies fed construction sites, temples, and the army on campaign.
The contemporary twist : Serve as tapas: shavings of dried fish, a drizzle of olive oil, diced date and raw onion—a “Kadesh mezze.”
Sources : Douglas Brewer & Renée Friedman, Fish and Fishing in Ancient Egypt (1989) · Reliefs from the tomb of Kenamun and Delta fishing scenes
Ramesses II · Charactorium