Congratulations for making the choice to help the environment. All of the seafood used in our menu is sustainable. We live in a world where over a billion people are malnourished, and the fact that delicious, nutritious fish such as anchovies, smelt, and herring are reduced to fish feed is wasteful. Currently, over a third of wild-caught fish is converted into fish feed for aquaculture. Farming carnivorous fish is an inefficient and impractical method of producing food for humans.Eating bivalves, other animals that are lower on the marine food chain, and herbivorous fish like catfish, tilapia, and carp is a better approach to eating seafood.


The following is a list of seafood that we offer. When a specific seafood is not available, it will be replaced by another seafood of a comparable sustainability rating.



The introduction of Asian carp has led to the reduction of populations of native species that rely on plankton for food. Caught by Kentucky fishermen who have been fishing as a way of life for the last century.


Our blue catfish are caught by Captain George Trice in small boats that fish out of the Chesapeake Bay. Blue catfish now outnumber other fish 3:1 in bay tributaries, having become the dominant fish species. Diners can do their part to help rid the Chesapeake Bay of this invasive species by eating it.


New Zealand green mussels are grown on ropes in areas where the mussel industry works diligently to keep up high marine water quality. These mussels are super-tasty, high in omega-3 fatty acids, and, like other farmed shellfish, they are produced in an environmentally friendly way. Despite the fact that these mussels come from thousands of miles away, their carbon footprint is quite low due to the efficiency of their production. Over 90 percent of the carbon footprint of food occurs at its point of production and not on its journey to your table.


Our coho salmon is troll-caught from off of Sitka, Alaska. The fish is headed and gutted immediately after capture and bled through the spine by inserting a catheter and flushing fresh water through the circulatory system. Each salmon is hand-dipped in seawater, creating a protective glaze. The fish is then placed in the -40 F freezers on the vessel. This method was developed to preserve fish at its peak. 


Most sea scallops are dredged or raked, which damages the ecosystem of the sea floor. Japanese scallops are the best choice, as they are raised in suspended cages or platforms. 


The shrimp industry worldwide is highly destructive. Wild tropical shrimp can have a bycatch-to-shrimp ratio of 25-to-1, and tropical shrimp farming is responsible for the destruction of nearly a quarter of the world’s remaining mangrove forests. In shrimp farming, the ratio of wild-fish-based feed to shrimp can be as high as 4-to-1. Florida pink shrimp is netted, with low bycatch, in the shallows by Captain Ed Potter. Alaskan spot prawn are caught in bycatch-free traps.


Hard shell clams that the staff at Miya’s dive for on our restaurant’s hundred acre shellfishing grounds in Branford, Connecticut.


A hand-caught invasive species of crab that is destructive to the native shellfish populations in the Northeast, Asian shore crabs migrated on the ballasts of ships in the 1980s. They are aggressive predators and are disliked by fisherman for eating up the larvae of shellfish. There are no known recipes that use these foreign invaders, except for our Kanibaba roll.


For our California Roll Royale, we use Maryland blue crab meat, which is processed by the J.M. Clayton Company, America’s oldest working crab house. 


We use Jonah crabs that are bycatch of the lobster fishery in New Bedford, Mass.


There is a proliferation of jellyfish due to the overfishing of apex predators like shark and turtles. Also, global warming has made conditions in more of the oceans favorable to jellyfish reproduction. As with most net-based fishing, bycatch is an issue with jellyfishing.


Native to the Pacific Ocean and introduced into the Atlantic Ocean, where they have no predators, lionfish multiply rapidly and are voracious hunters that are known to consume over 50 species of fish. Our lionfish is caught by traditional fishermen who belong to a sustainable fishing cooperative on the Yucatan Peninsula that helps people achieve financial stability.


ADDITIONAL Information

Infographic by Mei Reffsin, Connecticut College '17

Infographic by Mei Reffsin, Connecticut College '17