ABOUT
Inland Pescatarian is one land-locked, fish loving, artist-turned-sushi chefās attempt to research, learn, taste, and share everything possible about seafood.
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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.
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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.
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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.
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Photos are mine unless otherwise stated.
Iron Chef Rokusaburo Michiba
"I am a fish, cuisine is my sea."
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.
