Organised by the Sharjah Chamber of Commerce and Industry (SCCI) in cooperation with Kalba City Municipality, the festival will run until 27 September in Al Samar neighbourhood located within the Al Ghail Suburb of Kalba. It celebrates the traditional preservation practices of Jashe, traditionally sun-dried fish, and Sahnah, a fermented fish condiment, promoting the sustainability and development of traditional industries and transforming them into viable economic and tourism opportunities.

The Jashe and Sahnah Festival is supported by media sponsorship from Sharqiya Kalba TV and will be held across a 4,800-square-metre site. It will bring together more than 85 productive families specialising in traditional seafood dishes and maritime products, alongside 10 government entities and six national fishing-supplies companies and fish-processing facilities.

The festival provides visitors with an immersive and hands-on experience showcasing the traditional production of Jashe, made from small Al Ouma fish, from cleaning and sun-drying to grinding the fish with spices and dried lemon to produce Sahnah powder in its different traditional spice blends and flavours. The experience not only offers direct opportunities to explore and purchase traditional products but also creates new channels for retail, promotion, and market access that support local businesses, entrepreneurs, and the fishing community.

The inaugural edition will feature three key competitions supported by cash prizes to stimulate innovation in traditional culinary practices. The programme will open tomorrow, Thursday, with the “Best Jashe/Sahnah Product” competition for participants aged 18 and above. Entrants are required to submit a single product prepared personally using an authentic local method, with a minimum quantity of one kilogram of Jashe or 500 grams of Sahnah. Entries must be placed in a secure, food-grade container labelled with the product’s type, ingredients, and preparation date.

On Friday, the festival will host the “Best Innovative Jashe/Sahnah Dish for Families” competition, welcoming entries from teams of two to four family members, including one adult. The dish must feature Jashe or Sahnah as a clearly identifiable main ingredient and be prepared by the participating family, rather than using a ready-made recipe from a restaurant or commercial establishment. Participants must provide a tasting portion sufficient for the judging panel, along with the dish’s name, concept, list of ingredients, and details of any allergens.

The “Best-Quality Jashe/Sahnah for Children” competition will take place on Saturday for participants aged 7–15. Participants are required to take an active role in preparing a product with a minimum quantity of 500 grams of Jashe or 250 grams of Sahnah, and each child will personally present the preparation process to the judging panel and explain what they have learned about the related heritage practices. Parents and guardians may provide supervision and safety support only, without taking over the child’s role in explaining or presenting the entry.

Entries for each competition will be accepted by the judging panel on the respective competition day from 3pm to 5pm. The results will then be announced and the winners recognised during the closing ceremony on Sunday.

The festival will feature an extensive daily programme of educational workshops and awareness activities designed to promote marine sustainability, responsible fishing practices, and the protection of fish stocks and marine ecosystems.

The programme will also include platforms showcasing modern fishing boats and technologies, as well as family-friendly entertainment and educational spaces. The festival is open to all community members and visitors daily from 4:30pm to 10pm throughout its duration.