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Fishwife Fly By Jing Smoked Salmon with Sichuan Chili Crisp
Price: $13
Weight: 90g
Texture: Flaky
Taste: Savory / Spicy
Pair with: Steamed vegetables
I know, I know, we reviewed smoked salmon last time, but I really think youâll like this one. Itâs on the opposite side of the spectrum of delicious smoked tins - with more ingredients, more spice, and more flavor.
Fishwife Fly By Jing Smoked Salmon with Sichuan Chili Crisp is a marvelous blast of flavor for your palate. A few salmon steaks are packed in Fly By Jingâs Sichuan Chili Crisp which is made up of dried chili flakes, preserved black bean, garlic, sesame oil, mushroom and seaweed powder, garlic, shallots⊠the list goes on. So many tasty ingredients are in this chili crisp, which thankfully impart their flavor to the salmon, along with some brown sugar and garlic salt. This tin doesnât have a particularly salmony flavor - youâre mostly experiencing the flavoring and spices. You can really taste the mushroom and black bean in this fish, which has its delicious skin still on. Itâs got a very mild heat - not too spicy (though you could always supplement this with more chili crisp). Itâs a little dry, but this is kind of a good thing - the chili crisp makes up for any missing fattiness.
This fish is pretty good on its own but is amazing when paired with something else - particularly vegetables. We used this fish in a niçoise salad with green beans, potatoes, tomatoes, and boiled eggs, and it was delicious both in chunks and finely flaked. Make sure to save the delicious chili crisp oil to drizzle over your salad - you can stretch it with a bit of extra oil. If you donât have the time for a salad, this salmon is delicious with one of my favorites - club crackers.
This tin is divine, and its Instagrammable packaging is no different - youâll easily spot it on the shelf at your local tinned fish purveyor, or at Whole Foods. You can also snag this tin from Fishwifeâs website - and if you use our link, youâll get 10% off your order with the code TINNED10.
Rating: â â â â
photos by Aaron Barton