> I tried caviar once. It didn't taste like much, and I didn't see the point.
Caviar's similar to coffee or olives -- strong taste, deeply complex, some people love the complexity and others find it too off-putting. I personally find it delicious and unique. I've never heard anyone say it "didn't taste like much" though -- usually more of a love-it-or-hate-it thing. Also why it's eaten in small amounts, since it's so strong.
>> Also why it's eaten in small amounts, since it's so strong.
Fact check- It's eaten in small amounts because it's extremely expensive at this point due to people realizing the difficulty in producing it. If you look back to the heyday of caviar consumption (turn of last century and earlier), there were recipes that would call for as much a cup of caviar per serving. Tastes will always be personal, but the "strong flavor so people will eat less" is just your personal preference not necessarily a widely held belief.
Wow, a cup per serving? That must have been a very different type of caviar? With modern caviar commonly sold today, I feel like the salt content alone would make that impossible, beyond just the taste. Tody it would be like eating a cup of canned and salted anchovies instead of just a couple in your caesar salad... it just doesn't make sense no matter what your personal preferences are. Or like eating an entire jar of capers.
Or maybe there are other types I'm not aware of? When I'm talking about the strong taste, I'm talking about these types for example:
I know what types of sturgeon caviar's you're discussing. The types of dishes I'm thinking of would often be using caviar as an ingredient.
Even with the high salt content, if you're using caviar as part of a larger dish you can adjust things out. Nobody would eat an entire cup of salted anchovies by themselves, but if used as part of a soup that could neutralize the flavor, they might.
As with most foods, salt content varies with intended shelf life and processing method for storage, because salt remains humanity's oldest and most commonly used preservative.
Caviar's similar to coffee or olives -- strong taste, deeply complex, some people love the complexity and others find it too off-putting. I personally find it delicious and unique. I've never heard anyone say it "didn't taste like much" though -- usually more of a love-it-or-hate-it thing. Also why it's eaten in small amounts, since it's so strong.