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."


May 26, 2017

As promised, a recipe! I thought this citrus marinated fish dish would be a stellar one to start with, because it is hands down one of my favorites, I’ve made it many times, and its surprisingly simple. It is also a dish which requires high quality fish, or it would be...

May 23, 2017

I promise I will get to all the recipes and restaurant reviews in time, but first it’s important to know where you’re sourcing from, what species are at risk, and how they are being caught.

This is particularly vital for those of us living inland, where quality, price,...

May 11, 2017




one who’s diet contains fish, but no other meat.

Simple, right? This portmanteau of the Italian word pesce (“fish”) and English word “vegetarian,” is stated by the Merriam Webster dictionary as originating in 1993. Only a year my senior...

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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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