orbitmic

No offense, but I find it funny that when someone tries something and does not like it, he/she will comment that it is "overrated".

It is perfectly fine not to like what you have tried, maybe even not to like caviar in general, but for one thing, that would take a little bit more investigation than "tasting it twice" especially with condiments of various sorts.

There are many different sorts of caviar. Sadly, the wild stuff cannot be exported any more so most people will simply not try the real thing anyway. Among the farmed stuff, most now use varieties such as Baeri ("Siberian sturgeon") which are completely different from the various types of sturgeons that populate the Caspian sea. The result is not necessarily bad, it is just different.

As mentioned by some others, the taste of most caviar is very subtle. It is certainly not salty unless it has been poorly prepared. It also certainly shouldn't be eaten with the various condiments that airlines seem to insist on offering with it (chopped eggs, or even worse onions, and possibly most disgusting of all lemon). If you want to taste it, 1) choose as good a caviar as you can find, 2) have it on its own, or with bread, blini or boiled potato (and tolerably a bit of plain cream or unsalted butter). Do not use metal cutlery of any sort, and drink water (ideally), vodka or an ultra brut champagne (if you want some alcohol to make it more festive) but no wine let alone cocktail.

If you don't like it, that's perfectly fine, tastes vary and there is no food on the planet that everybody loves, but it does not make any of it "over-rated" either, just says something about what you like and what you don't.