Amur Caviar – Premium Malossol Caviar from Kaluga-Amur Sturgeon
Amur Caviar comes from a special hybrid of Kaluga sturgeon and Amur sturgeon
(Huso dauricus × Acipenser schrenckii), farmed according to advanced aquafarming standards.
The roe is selected exclusively from mature sturgeons after more than 12 years of growth, ensuring large, firm pearls and an exceptionally balanced aromatic profile.
Thanks to the Malossol processing method, using gentle, low-salt curing, the caviar preserves the purity of its natural flavor.
An elegant, modern caviar highly appreciated in contemporary gourmet gastronomy.
Amur Caviar Characteristics
Grain size: large (approx. 3.0 – 3.3 mm)
Color: ranging from gold to grey, brown, grey-black, and golden-brown
Texture: soft and velvety
Salting method: Malossol (low salinity)
Shelf life: 6 months (unopened)
Aromatic Profile and Taste
Amur Caviar stands out for a flavor that is:
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buttery and harmonious
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delicately savory
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elegant and persistent
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with a long finish enhanced by gentle salting
The pearls melt slowly in the mouth, delivering a refined and enveloping tasting experience.
Why Choose Amur Caviar
✔ High-quality Kaluga-Amur hybrid
✔ Large, uniform pearls
✔ Elegant and modern aromatic profile
✔ Traditional Malossol processing
✔ Ideal for gourmet tastings and fine dining
A perfect choice for those seeking premium caviar balanced between intensity and delicacy.
How to Enjoy It Best
Serving Temperature
Serve between +8°C and +10°C.
Recommended Utensils
Use mother-of-pearl, glass, or horn spoons to preserve the flavor.
Ideal Pairings
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Brut or Blanc de Blancs Champagne
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Premium iced vodka
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Blinis with sour cream
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Soft eggs or baby potatoes
Storage
Store between 0°C and +4°C.
Do not freeze.
After opening, consume within 24–48 hours.
Keep refrigerated at all times.
Frequently Asked Questions (FAQ)
What is Amur caviar?
It is produced from a hybrid between Kaluga and Amur sturgeon, known for large pearls and a buttery flavor.
Is it similar to Kaluga caviar?
Yes, with a slightly more balanced and versatile aromatic profile.
How long does the caviar last?
Up to 6 months if stored unopened between 0°C and +4°C.