The Tinned Fish 25 · No. 1 of 25

1. No.1Photo: Fishwife

   Smoked · North America

   Gold Label Smoked Salmon

   From Fishwife · Los Angeles

   Smoked, in oilNot spicy

   The Los Angeles brand that got a lot of people to open their first tin. The salmon is Kvarøy Arctic, from northern Norway, smoked in small batches over beech, maple and birch with a little dark brown sugar and garlic salt.

   Sweet, smoky, flaky, and nothing like the salmon in a supermarket can. If you're converting someone to tinned fish, start here.

   Eat it withHot rice and soyA bagel with cream cheeseCucumber and chili crisp

   Order from Fishwife ↗

   Chef's quick recipe

   Smoked salmon rice bowl

   15 min · 2 bowls · Hot rice warms the salmon just enough; the cucumber and rice vinegar keep it bright.

   Save to my recipes

   You need

   • 1 tin Fishwife smoked salmon (about 3 oz / 90 g)
   • 1½ cups (280 g) cooked short-grain rice, hot
   • 1 Persian cucumber, thinly sliced
   • 1 tsp rice vinegar
   • Pinch of salt
   • 1 ripe avocado, sliced
   • 2 tsp soy sauce
   • 1 tsp toasted sesame oil
   • 2 scallions, thinly sliced
   • 1 tsp toasted sesame seeds
   • Chili crisp, to taste

   How to make it

   1. Toss the cucumber with the rice vinegar and a pinch of salt. Leave it 5 minutes while you get the rest ready.
   2. Divide the hot rice between two bowls.
   3. Open the tin and break the salmon into big flakes with a fork. Keep the oil.
   4. Lay the salmon, avocado and drained cucumber over the rice.
   5. Whisk the soy, sesame oil and 1 tsp of the tin's oil and spoon it over.
   6. Finish with scallions, sesame seeds and as much chili crisp as you like. Eat while the rice is hot.

   Chef's own recipe, in our words, built around the tin. It isn't Fishwife's.

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Fishwife didn't pay to be here. Order goes straight to Fishwife. The recipe is Chef's own, in our words.