Spotlight Ingredient: Ringa, or Smoked Herring

Feseekh, or Salted Smoked Herring
Ringa, or Smoked Herring

Ringa is to Middle Easterners what smoked salmon is to Westerners. Another thing to say from the get go: its flavor is an acquired one. Let’s just say that if you don’t like salt or the taste of smoked food, you probably won’t like this one. Luckily for me, I like both – so sustainably fished and properly prepared (read: without preservatives) ringa satisfies my middle-of-the-day salt cravings. Well, only about twice a year when I remember that it exists and I can buy it. When I do buy it, I like to make sure it’s wild-caught and sustainably fished, though these qualities are hard to come by and are often misrepresented in the supermarket or seafood market. I still do my part and ask questions.

So, what is ringa anyway? 

Ringa is salted smoked herring, a saltwater fish widely available all over the world, including in the Mediterranean and Red Sea. It’s usually eaten for lunch during Sham el Nessim, an ancient Egyptian holiday that is celebrated on the day after Easter. But obviously, that’s not the only time to eat it! Generally, I’m not a fan of store-bought smoked meats and fish, because of the potentially added nitrites and other preservatives (no preservatives were added to the ringa that I bought though). However, from time to time, my taste buds crave the taste of smoked foods, so I cave into buying it sporadically. In the future though, I do plan on learning how to make smoked foods safely at home, since it clearly is possible. Just don’t wait for the post on that one; it might be a while.

How is ringa eaten? 

It’s easier than it looks, really. All you gotta do is pull it open and remove the large bones (if any). Then cut off the head, since mercury – if present – is often concentrated in the head. Remove the skin, and slice the fish into two large filets, as shown below.

How to cut ringa and eat it

What recipes involve ringa

In Egypt, ringa is mostly eaten by itself, with a drop or two of lime or lemon, accompanied by the compulsory hot pita bread and maybe salad on the side – that’s how I grew up eating it. But there are other ways to eat it too, such as making it into a spread by deboning it carefully, seasoning and blending it, and mixing in some chopped scallions, arugula, chives, extra virgin olive oil, and a generous amount of fresh lemon or lime.  You could also serve it with cream cheese spread with fresh dill in a sandwich, or cut up on crackers with hard boiled eggs and finely chopped red onions. And these are just a handful of suggestions that I came up with on the spot. Mayo and cayenne pepper also sound like they could make a fine pairing with the herring. As you can see, the possibilities are endless.

When I come across wild-caught smoked herring again while doing my grocery shopping, I’ll be sure to pick up another whole fish or two so I can try out the recipe suggestions I have above. So, stay tuned for a sequel sometime.



  1. I have just discovered your website and I think its great! I have been online endlessly looking for decent Egyptian recipes and I always end up having to adapt a lebanese or use some of the really poor egyptian recipes on the net.
    Have you considered making feseekh or mloo7a? Last sham el neseem I looked everywhere to find if any of the middle eastern stores here in California were selling them but no luck. I am a big fan but with nothing near close to them two I ended up eating salted herring (not even smoked!).. which tasted more like feseekh than Moloo7a.. but it was not the same… it would be great if you plan in the future to prepare some renga to consider preparing feseekh too.

    • Thanks so much for your comment, Marwa! We’re excited to show the world how Egyptians cook and eat 😉 I have definitely thought about making feseekh from scratch but it may be a little advanced for me to try at this point in time. If not done right, it can cause food poisoning. So I’d like to go through a class or talk to someone who does it frequently before trying it myself. But I’ll definitely write a post about the history of feseekh on midEATS at some point.

  2. I had ringa when I was visiting family in Greece. We would roll up a few sheets of news paper, light them and quickly sear of the skin. Then we would slice it like you have taking out the largest of the bones, cut it into strips and cover it in lots of lemon and oil. We would sit it in the centre of the table with almost every meal and use the oil (which was now flavoured with the ringa) to dip our bread in.

  3. Hello Heba,
    Thanks for your interesting website.
    I just bought a Ringa fish and cut it not along it but in slices.
    I noticed a big mass of black substance.
    Will you please explain what might be this substance.
    Best Regards. Itzhak

    • Hi Itzhak, thanks for your comment. I am not sure what the black substance might be, but it does sound very suspicious. Where did you purchase the fish and what are the ingredients on the label? I would be careful and if it looks or smells suspicious, I would throw it out.

      • Herrings do not exist in red sea nor in Mediterranean sea. We import from Norway and Netherlands. And we used to import it smoked untill the 70’s then we now smoke it ourselves. Herrings only exist in colder weather and it’s huge thing in Netherlands and Scandinavian countries.

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