Maybe I should have started this a whole lot sooner

Hi— I’m Kelsey.

Since I live in LA and it’s common to be asked what you do, I say that “I’m restaurant-adjacent”.

In work life and in love, it’s true. Substack makes my brain feel quiet so I can finally hear myself think. I like food, I love seafood and there are things I want to talk about - whoever is out there to listen? I have questions that can be answered; is tinned fish a recession indicator / your tuna isn’t fresh and that’s OKAY / why is miso black cod so important and basically the only way we associate cooking that fish. Name another in 20 seconds, I couldn’t!

Here I go to embark on my digital journal journey to explain to the ether that I am not a fishmonger, and to prove that you don’t need to be one to eat well :)