Fahad Buhendi (Fujairah)
The fishermen of Fujairah and the eastern coast have resumed fishing activity with “Al-Daghwa”, which is the means of fishing with nets that were set by the competent authorities for certain seasons in order to preserve sustainability and fish wealth. Which revives the fishing movement and brings a positive return to the fishermen who accept the fishing of the float fish and the small wild fish known as the Jasha after drying them in quantities that are consumed throughout the year.
Al-Murshidi indicated that the fishermen are committed to the fishing seasons in Al-Daghwa, and are keen to cooperate with the competent authorities in preserving the fish wealth and the sustainability of the fish stock. The eastern coast, which is the “Sahnah”, which the ancestors used to eat periodically throughout the year after preparing and drying it.
Al-Murshidi explained that fishing in Daghouh is active during these months, due to the season of small coastal fish such as wild and floaty, indicating that fishing in Daghouwa targets the fish gathered near the coast, besieging and evading them to go to the middle of the nets, urging them to enter the net with very small holes, and drag them from the coast With very long ropes, the fish are then carried in successive batches in a small net in the form of a bag to be marketed either fresh or after drying.
For his part, the fisherman, Muhammad Ali Saleh, said: “Fishing with Al-Daghawa is one of the important and main fishing methods for the people of the region, because it is linked to a main meal in the region that is used in all homes and throughout the year, which is “Al-Jasha” after drying, then it is called “Sahnah”, and the method of preparing it from Wild fish, after drying the quantities of wild fish well, collecting and cleaning them manually from salinity and sand, noting that in the past they were hammered by a “mortar”, while at present they are ground with grinding machines similar to those used to grind coffee, to become very soft and be It is ready to eat, as the people prefer eating it with local ghee, knowing that its prices are for everyone, in addition to the wild hunting season which constitutes a good source of livelihood for fishermen and sellers.
The fisherman, Ali Al-Naqbi, said: Fishing in the baguette is one of the professions that we inherited from our ancestors, as it was practiced throughout the year, but these days were specified with certain seasons with the aim of sustainability, in addition to the fact that it was not possible to practice it all days of the week on the beaches due to the presence of other beneficiaries on the beaches such as tourists, athletes, swimmers and others. Despite these challenges, we still stick to them and practice them regularly during the season.