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."
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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.