Fishwife and Fly by Jing Join Forces

Yes, you could toss hot smoked salmon with Chinese chile crisp yourself. But Becca Millstein, a founder of the domestic tinned seafood company Fishwife, and Jing Gao, the owner of the Chinese condiments and dumpling company Fly by Jing, joined forces to make this winning combination for you. They share office space, so a collaboration came naturally. Their new smoked salmon fillets canned with Sichuan chile crisp are properly piquant; serve tossed with scallions and blanched snow peas, or over rice or noodles, among other options.

Smoked Salmon With Sichuan Chili Crisp, $39 for three 3.2-ounce cans, flybyjing.com, eatfishwife.com.

Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.



Source link

Latest

The Mother of Strange Fashion

PARIS — A woman wears a long thermometer on a hook hanging from her ear, her chin upturned and eyes gently closed, in a...

What to Cook This Week

Good morning. What a gift a Sunday meal before a national holiday is, if you’re lucky enough not to be working. Monday’s for cookouts...

Can I Wear Sneakers With a Dress?

I’ve noticed that sneakers with dresses are becoming a thing. But I can’t figure out how to match them up. Long dresses with flat...