Dom Petroff Amursky Caviar | ūü¶ÜThe Bow Tie Duck Manila

Dom Petroff Amursky Caviar (Schrencki)

A Creamy Resurgence

From a resur¬≠gent stur¬≠geon breed from the Amur riv¬≠er, this caviar is known for its unique fla¬≠vor profile.


This glis¬≠ten¬≠ing, large-grained caviar has a strik¬≠ing¬≠ly smooth but mild taste and excep¬≠tion¬≠al creamy tex¬≠ture that cre¬≠ates a sat¬≠is¬≠fy¬≠ing ‚Äč‚Äúpop‚ÄĚ in the mouth. It bal¬≠ances between but¬≠ter-nut¬≠ty and fruity, with min¬≠i¬≠mal salt con¬≠tent between 3 and 3.5 per¬≠cent. The indi¬≠vid¬≠ual pearls are large and range from dark olive to warm gold¬≠en brown in col¬≠or. It shares many sim¬≠i¬≠lar¬≠i¬≠ties to the sought-after Russ¬≠ian Osse¬≠tra caviar.


Although caviar is best served by itself, it is gen¬≠er¬≠al¬≠ly accom¬≠pa¬≠nied by cr√®me fra√ģche, lemon wedges, crum¬≠bled hard-boiled egg, mini pota¬≠toes, minced onions, toast points, or the inim¬≠itable Russ¬≠ian bli¬≠ni. You can have your caviar with shots of vod¬≠ka, coups of Cham¬≠pagne, or glass¬≠es of dry or mild¬≠ly sweet white wine like Ries¬≠ling or Chenin Blanc. We rec¬≠om¬≠mend try¬≠ing it with a sake, too, like our Kitaya Kansan¬≠sui Jun¬≠mai Dai-Gin¬≠jo Sake.


The Amur stur¬≠geon (Acipenser schrenckii) is some¬≠times called the Japan¬≠ese stur¬≠geon, though it has not been con¬≠firmed whether this ancient species was ever found in the Sea of Japan. This stur¬≠geon was over¬≠fished in its native envi¬≠ron¬≠ment between Rus¬≠sia and north¬≠east¬≠ern Chi¬≠na, all the way to the Strait of Tratary and from there to the Pacif¬≠ic. Only sus¬≠tain¬≠able aqua¬≠cul¬≠ture farms in Chi¬≠na at the start of the 21st cen¬≠tu¬≠ry saved this fish from extinc¬≠tion‚ÄČ‚ÄĒ‚ÄČand it is now one of that country‚Äôs lead¬≠ing exports.

Storage Instructions

Keep your unopened tin of caviar refrig¬≠er¬≠at¬≠ed at a chilly ‚ÄĎ1 to 4¬įC for up to 4 weeks. Take it out of the fridge 10 to 15 min¬≠utes before serv¬≠ing. If you‚Äôre set¬≠ting it out for a long cock¬≠tail par¬≠ty or din¬≠ner ser¬≠vice, leave it in the orig¬≠i¬≠nal tin, nes¬≠tled in a bowl of crushed ice to keep it cool. An open tin of caviar must be con¬≠sumed with¬≠in 2 to 3 days.