I think you need to get a better understanding of the industry before you make these kinds of statements. The supply of (true) caviar is limited because of overfishing not because of government manipulation. What government manipulation took place was to prevent the extinction of the sturgeon which produce caviar.

Sad to hear you didn't like it. Because I love it, theirs different kinds. Some people(rich) will buy the more expensive stuff because it's more rare even if the taste is worse. The Italian white sturgeon is my favorite and best tasting and its not that expensive compared to the rest.

I love caviar, especially Oscietra.

The Greeks do it right.....Taramousalata is probably my favorite food item.

OK, so we all expect you to be happy with th $15 bottle, although some us will occasionally think that the $150 bottle is proper for a special occasion, enjoying with another wine lover.

On topic: Caviar is delicious, with proper condiments, and ice-chilled vodka. Over-priced? Of course!

Hello all. Just joined up on here, but reading up on this thread on caviar trying to explore a little on something I have only tried a couple times.

Not sure what caviar I had, but I loved it. Like most have mentioned it's very expensive in most cases, but I have come across some websites that sell it at a decent price. My question is what would someone recommend that tastes good, but is not so hard on the wallet?

I had it with some sort of bread (bruchetta maybe?) topped with something else

I've tried the high-end Caspian caviars quite a few years ago when the prices were reasonable (when I was in my teens.) We had a family friend who sold us a few tins of Iranian caviar for relatively low prices (it was still $100 or so for 30g of Beluga IIRC) and we got to sample all Sevruga, Osetra (golden as well) and Beluga. I remember the taste being very distinctive - I wasn't a huge fan of it, but the novelty was there.

What they seem to serve in F cabins is not even close to Caspian caviar in taste or texture. It's saltier, has less of that earthy/rich flavour and is generally mushy. I take it simply because it's served, but I wouldn't mind it at all if airlines like LH, SQ or CX took it away and invested that money into improving their overall catering. I'd way prefer Balik salmon to it (I'm sad that CX took it away.)

It could be a personal preference thing, but sure, if most airlines that I flew used Do & Co., that would be nice.

I like caviar but I don't think it tastes very nice during flights.

If its high quality eggs, I like to have caviar without any sides at all when I have it at home, so its just caviar straight into my mouth (I actually first put a spoonful on the back of my hand to give it some acidity then suck/lick it up) + champagne.

On board however, I kinda feel barbaric if I was to do that so I try to use the condiments they give along with the toast or whatever and I just don't enjoy it as much.

Its not often that I fly F as I'm always stuck in J but in the occasion where I do fly F, I normally skip most of the food and have a very light meal on board.

I think it's often best in small doses. Like this BA F appetizer I enjoyed last year:

I actually see caviar and other fish eggs more as condiments than delicacies in their own right. A few dollops on first rate cured or smoked fish - bliss.

But on their own, not that much on quantity you are able to devour due to the very distinctive taste and saltiness. And I'd still add chopped red onion and sour cream (smetana) to achieve that soft combo of salty, sour and the onion bite.

Also, the caviar - vodka connection is almost sacred, champers and other fine wines are better saved for less distinctive fish and seafood where they come on their own in a far superior way.

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Blini, if it was done correctly, it's blini and salmon with sour cream.

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Personally I don't think caviar is overrated, I absolutely adore it

Caviar is generally underrated, only the price is overrated

Hmm.. I think you missed something, caviar is a kind of food that is better eaten with some dishes, here in Hong Kong caviar is served with Gravlax beetroot. They perfectly compliments each other. You can also try it with dim sum.