Amur caviar is sturgeon roe associated with the Amur River basin, which runs along the border between Russia and China. It offers an intense flavor profile suited to customers looking beyond milder caviar varieties.

Loft’s Amur Caviar has pronounced briny flavors accompanied by nutty and earthy notes. It finishes intensely, with flavors that linger on the palate.

Amur caviar typically comes from the Amur sturgeon, scientifically known as Acipenser schrenckii and sometimes called Japanese sturgeon. Loft should confirm that this is the exact species used before publishing this answer.

Amur Caviar has a more intense briny, earthy flavor, while Loft’s Ossetra Reserve offers a buttery profile with sea-breeze notes. Choose Amur for a bolder experience and Ossetra for a more balanced, approachable taste.

Its intense, long finish works especially well with blinis, crème fraîche, eggs, potatoes, salads and delicately flavored sauces. Keep accompaniments simple so they do not overpower the caviar.