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."


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...

June 14, 2018

Everybody loves dumplings, and every culture has their own scrumptious variety. While I've eaten them in many forms, I'd never tried making my own until recently. 

Since this was my first attempt I made it easier on myself by using store bought dumpling skins. I was qui...

June 20, 2017

Recently my parents have been trying out different meal delivery services, such as Sunkbasket and Blue Apron. One of this week’s meals from Blue Apron is a Smoked Trout Asparagus Salad, created to celebrate their partnership with Monterey Bay Aquarium and World Ocean D...

May 29, 2017

In time I hope to start posting restaurant reviews that showcase Salt Lake’s surprisingly eclectic culinary scene, but to start with I wanted to give a little background about the place I have been training and the people I have been working with.

Kyoto Japanese Restaur...

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,...

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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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