Schrenckii caviar ◆

Caviar schrenckii

What it is

The Amur sturgeon is named for the river that divides Russia from China, and its roe is the backbone of a Chinese industry that in 2017 produced over a hundred of the world’s roughly 360 tonnes of caviar. A trade the Caspian held for two centuries moved east in barely one decade.

In the kitchen

The grain has an unusually tough membrane, which makes it the caviar that survives a warm base — a quenelle on hot potato or a just-set custard reaches the table intact. Serve it at 8-10 °C, never colder, or the taste closes up.

Goes with

Potato Crème fraîche Egg Chives Butter Scallop Vin jaune

Same species

Caviar Baerii caviar White sturgeon caviar Adriatic sturgeon caviar Osetra caviar Pressed caviar

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