Maleh is not just salted fish, it is a reminder of a way of life, says 75-year-old fisherman

For Saeed Mohammed Al Rubi-ha, the strong aroma of maleh is not just food — it is memory, survival and heritage.

- SM Ayaz Zakir [e-mail]

SM Ayaz [e-mail]

Saeed Al Dhuhoori, an Emirati from Sharjah, stood among the rows of salted fish at the 12th edition of the Al Maleh and Fishing Festival in Sharjah’s Dibba Al Hisn, pointing out the displays to his sons, nephews and nieces on Thursday evening. The children followed him curiously, wrinkling their noses at the salty aroma. For Saeed, bringing them here was more than just a family outing, it was an opportunity to pass on a story of survival.

“I want them to see this with their own eyes,” Saeed said, pointing towards baskets filled with Al Maleh. “This fish kept our ancestors alive. Before there were fridges, this is how they made sure food lasted. It is part of who we are.”

The festival, organised by the Sharjah Chamber of Commerce and Industry (SCCI) in cooperation with Dibba Al Hisn Municipality, has grown into one of the UAE’s most important heritage events. At its centre is Al Maleh — fish preserved using only salt and sun, an age-old method that shaped Emirati cuisine and the economy.

Children gathered around Emirati artisans who demonstrated how ropes were twisted from date palm fibres, how wooden fishing boats were shaped plank by plank, and how nets were knotted to trap fish. In another corner, men in traditional attire showed how fresh fish was sliced, layered with salt and packed tightly into containers. The process could preserve fish for months, sometimes even up to a year, said a fisherman.