Fishwife Smoked Salmon x Fly By Jing Sichuan Chili Crisp — Wild Alaskan, MSC-Certified, BPA-Free Tin

Fishwife wild Alaskan smoked salmon, brined in garlic salt and brown sugar, hand-packed with Fly By Jing Sichuan Chili Crisp. The collaboration that made tinned fish genuinely exciting. Founded in 2020 by Becca Millstein and Caroline Goldfarb — a female-founded company that brought the European conservas tradition to the American cupboard. Sourced from MSC-certified fisheries. Featured in Vogue, The New York Times, and Condé Nast Traveler. Shark Tank-backed (Lori Greiner and Candace Nelson, 2024).

Two female-founded brands in one tin. Fishwife's best-selling wild Alaskan smoked salmon meets Fly By Jing's celebrated Sichuan Chili Crisp — the numbing, tingly, deeply complex condiment that changed how Americans think about chili oil. The result is smoky, spicy, and impossible to stop eating. Bold enough to be the centerpiece of a board. Versatile enough to transform a rice bowl or a plate of noodles into something worth talking about.

What makes it different

• Wild Alaskan Smoked Salmon — brined in garlic salt and brown sugar, slow-smoked for deep, complex flavour
• Fly By Jing Sichuan Chili Crisp — all-natural, numbing, complex heat from the most celebrated chili crisp brand in the US
• MSC-certified sourcing — Fishwife sources exclusively from Marine Stewardship Council or Aquaculture Stewardship Council certified fisheries
• Two female-founded brands — Fishwife (2020, Los Angeles) and Fly By Jing
• BPA-free collectible tin — the packaging is as good as the product inside
• Gluten free

Tasting notes

Aroma: Smoky salmon with warm, complex fragrance of Sichuan chili and garlic
Taste: Rich smoked salmon up front, then the numbing, tingly heat of Sichuan chili crisp builds
Finish: Long and warming — the ma la (numbing-spicy) sensation lingers

How to enjoy

• Seacuterie board — the centrepiece that disappears first; crackers, cream cheese, pickled vegetables
• Rice bowl — pile onto steamed rice with a fried egg, sliced scallions, and sesame oil
• Noodles — stir into ramen, soba, or rice noodles with the chili oil from the tin
• Crackers and cream cheese — the classic, elevated by Sichuan heat
• Straight from the tin — with a fork. No judgment.

About Fishwife

Fishwife was founded in 2020 by Becca Millstein and Caroline Goldfarb with the mission to make premium, sustainably sourced tinned seafood a staple in every American cupboard — bringing the European conservas tradition to a market that had been underserved for decades. The company works with six canneries across Washington State, Spain, Denmark, and Scotland, sourcing exclusively from MSC- or ASC-certified fisheries. It was featured in Shark Tank in 2024, earning investment from Lori Greiner and Candace Nelson, and has been covered in Vogue, The New York Times, and Condé Nast Traveler.

Frequently Asked Questions

• How spicy is it?
  Medium-bold. Sichuan Chili Crisp brings a numbing, tingly heat (ma la) rather than pure fire — complex and building rather than immediately overwhelming. Most people find it very manageable and addictive.
• Is the salmon wild-caught?
  Yes — wild Alaskan salmon, sourced from MSC-certified fisheries.
• What is Sichuan Chili Crisp?
  Fly By Jing's Sichuan Chili Crisp is made from chili oil, garlic, shallots, and Sichuan spices. It's known for its numbing, tingly heat from Sichuan peppercorns and deep umami character.
• Is it gluten free?
  Yes — all ingredients are gluten free.