Hand-packed at a family-owned cannery on the coast Washington State 2. Brined in salt, garlic salt, and brown sugar then hand-packed into cans with Fly By Jing’s Sichuan Chili Crisp, the first & only 100% all-natural Sichuan chili sauce, proudly crafted in Chengdu. 3. Our salmon is sourced directly from Kvarøy Arctic, the first finfish farm to carry the Fair Trade USA seal, and BAP, ASC and Global G.
Allergen Details
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Milk-Free
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Wheat-Free
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Sesame-Free
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Tree Nut-Free
Tree Nut-Free
Tree Nut-Free means that the product does not contain Tree Nuts. Coconut, the seed of a drupaceous fruit, has typically not been restricted in the diets of people with a tree-nut allergy, so we have created a separate callout for Coconut-Free products. Tree Nut-Free -
Soy-Free
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Shellfish-Free
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Peanut-Free
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Egg-Free
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Coconut-Free
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Contains Allergen
Ingredients
Atlantic Salmon (Fish), Fly By Jing Chili Crisp (Non-GMO Sichuan Rapeseed Oil, Non-GMO Soybean Oil, Dried Chili Pepper, Preserved Black Bean, Garlic, Sesame Oil, Salt, Shallots, Ginger, Mushroom Powder, Sichuan Pepper, Seaweed Powder, Spices), Dark Brown Sugar, Salt, Garlic Salt (Sea Salt, Garlic, Salt, Modified Corn Starch, Sugar, Parsley, Natural Flavor and Extractives of Carrot (for Color))
Attention
Please note that safety is our main priority. We require all brand partners to participate in recurrent verification processes to confirm existing information and actively report any updates to ingredients and/or production facilities. Please be sure to double check for certifications that satisfy your requirements, and read the product’s label when you receive it, adhering to the manufacturer’s guidelines.
Smoked Salmon with Fly by Jing Sichuan Chili Crisp
Regular price
$12.99
Regular price
Sale price
$12.99
Unit price
per
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Tinned fish like you’ve never tasted.
Fishwife is a new female-founded and led food company aiming to make ethically-sourced, premium, and delicious tinned seafood a staple in every cupboard. We source from responsibly managed fisheries and aquaculture farms to bring the vibrance of conservas culture to the North American table. Featured in The New York Times, Food & Wine, Vogue, Vanity Fair, Refinery29, New York Magazine, Epicurious, Conde Nast Traveler, and other publications.
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