WELCOME TO INLAND PESCATARIAN

ABOUT

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."

Shrimp and Chive Dumplings

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...

World Oceans Day w/ Smoked Trout Salad Recipe

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...

Recipe - Ceviche

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...

ADDISON

Author

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.