CAVIAR HOUSE OF BANGKOK
Launching Thailand’s first homegrown caviar factory has been a personal mission for Russian transplant Alexey Tyutin. “Of course, Thailand is not suitable for breeding sturgeon, but I like a challenge,” says Tyutin, who partnered with Thai developer Noppadon Khamsai to launch Caviar House of Bangkok.
When Tyutin traded Siberian winters for Koh Samui’s balmy beaches, he quickly gleaned the growing market for caviar in Thailand and across Asia. After brainstorming ideas with friends who farmed caviar in the Caspian Sea, Tyutin set out to simulate Russian winters in tropical waters.
Tyutin and Khamsai established their first operation in Chengdu, China, where they refined their cooling and feeding systems. In 2016, the duo began raising sturgeon oscietra, the type of fish best suited for caviar, by the Gulf of Thailand in Hua Hin. While these harvests are still sample-size at this stage—it takes three to four years to begin harvesting—Tyutin expects to be producing 2,000 kilograms of Thai caviar a year by 2021.
For now, their current Chinesemade caviar—which the Russian proudly declares is free of common preservatives like borax, which can stay in the body for a long time—is harvested from several types of sturgeon, including beluga, oscietra and Russian sturgeon. According to Tyutin, the long gray-brown oscietra, a hybrid of beluga and sturgeon, produces the most popular caviar: “It tastes mellow and nutty,” he says. “Perfect with champagne or vodka.” caviarhouse.co.th; Russian sturgeon caviar from Bt3,600 per