Umai  is a popular, traditional, native dish of the Melanau ethnic group in Sarawak. It is prepared using thin slices of raw marine fish marinated with calamansi juice and seasoned with other ingredients. The local people believe that the acidity of the citrus juice along with the use of salt and spice, can slightly cook the fish and remove the fishy smell. The aim of the study was to investigate; 1) the different  umai  handling and preparation practices and 2) the personal experience on  umai  consumption among respondents. A purposive sample of 100  umai  makers, divided into two equal groups, professionals and non-professionals, participated in the study. We found that Spanish mackerel and hairfin anchovy were ranked first and second in the list of species choice for making  umai , with the former mostly preferred by the professional group as opposed to the latter that was preferred by the non-professional group. Black pomfret was ranked third, where it is equally preferred by both groups. About 20% of respondents would freeze the raw fish chunks prior to preparing  umai , as opposed to 26% who would sun-dry their fish. Other techniques, such as salting and marinating (using calamansi juice), were also used during the preparation of umai. Most of the respondents indicated that they would consider the  umai  ready to eat soon after marinating (with all ingredients) the raw fish. One third of both respondent groups indicated that they would chill the  umai  dish at 4°C for 30 minutes before serving. The respondents could not provide any rationale reasons behind these food preparation practices. Overall, this study provides evidence of the different preparation methods for  umai .   These practices can thus be considered important targets for public health education campaigns seeking to improve food safety surrounding this food group.