Amur Sheatfish Soup: A Vanishing Delicacy of Russia's Far East

Amur sheatfish soup remains a beloved dish in Far Eastern cuisine, especially in Russia's Amur region. Known locally as the 'squeaking catfish', this fish thrives in slow-moving rivers and lakes across China, Laos, Vietnam, and Russia.

The sheatfish is prized for its tender, boneless flesh, ideal for soups. Anglers often catch it in summer using bottom rods baited with earthworms or freshwater mollusk meat. Though not commercially fished, recreational catches reach around 400–500 tons annually.

Preparing the soup starts with careful cleaning—its sharp spines can cause injury. After removing the innards and gills, the fish is boiled in cold water to create a rich broth. The meat is then deboned, returned to the broth, and seasoned with salt, spices, and fresh herbs.

Diced potatoes, carrots, and onions are added next, simmering until the vegetables soften. The sheatfish's diet of insects, smaller fish, and larvae contributes to its mild, delicate flavour. Once widespread in Soviet-era cuisine, its popularity has waned due to overfishing and habitat loss in the Amur River, though it remains a regional staple.

The dish highlights the sheatfish's unique qualities, blending simple ingredients with traditional techniques. While less common than in past decades, it continues to be a cultural and culinary fixture in Far Eastern Russia. Local anglers and home cooks keep the tradition alive through seasonal catches and family recipes.