Inland Pescatarian is one land-locked, fish loving, artist-turned-sushi chef’s attempt to research, learn, taste, and share everything possible about seafood.

My goal is to promote sustainable consumption, particularly when it comes to eating a distance from the source. I also aim to aid those with an aversion to seafood (which I have found often happens inland due to poor quality and preparation) in trying to explore and embrace this cuisine.

Here you will find restaurant and cookbook reviews, recipes, food history, exploration of international seafood, specific species, and some personal stories from my adventures at work.

While I claim no expertise, this blog is being used as a tool in which to further my knowledge, and hopefully learn from others in the process.

Photos are mine unless otherwise stated.


Iron Chef Rokusaburo Michiba

"I am a fish, cuisine is my sea."


October 14, 2019

The last week of September my wife and I made our way down to Los Angeles for Mutual Trading's Japanese Food and Restaurant Expo. LA is where sushi first entered the United States in the 1960s, and has one of the largest Japanese populations in the nation, so you can i...

October 12, 2019

When it comes to edibles from the ocean, there are few with a reputation quite as polarized as the oyster. From the first evidence of a shellfish dinner in a South African cave 164,000 years ago, to the insatiable oyster slurping appetites of 19th century Manhattan dwe...

February 6, 2019

Hello again, and Happy 2019! I'm finally recovered from the insanity and excitement of a record breaking holiday season at my restaurant, settling into a new apartment, and a whole slew of other epic life things I'll update you all on later! 

In the meantime here's a fu...

October 27, 2018

Las Vegas, for all is kitsch, glamour, and overpriced drinks, became one of my favorite cities last week. Why? It houses hundreds of restaurants, of all kinds, in close proximity. Want sushi hand rolls, egg breakfast sandwiches, then dim sum all in one morning? You can...

October 20, 2018

In Utah the closest someone used to get to consuming the king of crustaceans was its smaller cousin the crawfish - also called the mountain lobster. 

That is until 2009, when New England born Ben and Lorin Smaha started Freshies Lobster Co. as a booth at the Park S...

September 5, 2018

Reading and writing consumed the vast majority of my creative energies two decades before I embraced any kind of culinary inclination. I tore through books at a young age, and prior to learning keyboard skills would dictate stories for my mother to type. 


August 14, 2018

Scallops are seen as a succulent delicacy with a reputation for being tricky to prepare, due in part to their near constant presence on Chef Ramsey’s many reality cooking shows (don't get me wrong I adore the guy). Of course if you’re one of the poor shmucks getting sc...

August 14, 2018

Few species on the planet have remained unchanged for millions of years, the sturgeon is one such beast. These armoured giants first appeared around 175 million years ago and are known today for their valuable eggs or "caviar."

All forms of caviar are named after the fi...

July 25, 2018

After a few weeks of enjoying BC’s lush forests and bountiful ocean I was gifted the opportunity to explore some of the province’s interior – and found myself driving fourteen hours inland to Calgary, Alberta.

A city 1.2 million strong, known for its oil a...

June 29, 2018

I've made a bit of a leap in life recently, and have taken a hiatus from my job at Kyoto Japanese Restaurant and have relocated to Vancouver Island, British Columbia. 

For those who haven't read my Chef Profile, I went to University for five years in Vancouver, BC. Cana...

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Born and raised in Salt Lake City, Utah the only adopted daughter of two lawyers. Graduated with a BFA at Emily Carr University of Art and Design in Vancouver, British Columbia. 
Upon returning home in 2016, Addison accepted an apprenticeship position under master sushi chef Peggi Ince-Whiting at Kyoto Japanese Restaurant.



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