UMA TEMAKERIA'S FISH PROCUREMENT
Montauk’s location at the tip of the Long Island peninsula makes it ideal for fishing. The majority of our Yellowfin Tuna is caught by greenstick and longline, and is recommended as a Good Alternative by Monterey Bay Aquarium’s Seafood Watch.
Though these fishing methods do sometimes produce bycatch, most of the incidentally caught species are large pelagics, which hold enough market value to ensure they aren’t wasted. Wecontinually assess the sustainability of the species and data from the International Seafood Sustainability Foundation (ISSF) show U.S. Yellowfin stocks to be at healthy levels, and that overfishing is not taking place.
Yellowfin Tuna has a firm, moist texture and a delicious meaty taste. Commonly referred to as “Ahi” on restaurant menus, Yellowfin Tuna is best left raw or grilled to medium-rare.
North Atlantic Salmon
The Gulf of Maine, US
Uma’s salmon is from an organic, closed containment Scottish farm, which uses minimal chemicals and organic, non-GMO feed. Research and development have reduced the use of wild fish in salmon feeds, and controlled tanks for farmed fish can help achieve optimal feed and growth efficiencies.
Farmed salmon is sustainable when it is raised in a “closed containment” or “recirculating” aquaculture system. Most farmed Atlantic salmon occurs in marine net pens but a small amount is farmed in closed recirculating aquaculture systems (RAS) on land. These systems are tank-based, providing a physical barrier between the fish and the surrounding environment. Water is treated and recycled through the system with a small amount of discharge. The farms have minimal habitat impacts and while diseases to wild fish can occur, the risk is small. Escapes are unlikely because all of the water that leaves passes through screens and filtration.
Wild Pink Shrimp
Did you know that over 90% shrimp eaten in the US is imported and farmed under less than ideal conditions? But this wild pink shrimp is different. This cold water species is small and caught by shrimpers using trawls, fitted with bycatch reduction devices.
As one of the best run shrimp trawl fishers in the world, it was the first shrimpery ever to be certified as sustainable by Marine Stewardship Council.By eating Oregon pink shrimp, you’re helping support traditional fishing communities and eating a healthier, eco-friendly, more delicious product. Yum!
Sweet flavor and bright pink color—perfect for sandwiches, salads and other cold dishes. Aka a great snack for spring picnics and the summer season
Tenants Harbor, ME
Each temaki & sushi burrito features Luke Lobster tail certified by the Marine Stewardship Council, carefully sourced from the harbor to the plate. The collaborative hand rolls & sushi burritos feature sustainable, traceable lobster sourced from certified sustainable harbors along the coast of Maine and Canada; the fresh lobster tail is paired with kale, red bell peppers, housemade lemon wasabi aioli and white or brown rice and wrapped in a sheet of crunchy nori.