How the expensive caviar differ from the inexpensive?

Question by caltam84: How is the taste of expensive caviar different from the inexpensive ones?
I am highly curious about topic of food.

The expensive caviar comes from endangered sturgeon like Beluga and population is dwindling. The inexpensive ones are from lumpfish.

Answers and Views:

Answer by David H
I am a former chef and have had all kinds from the $ 500 stuff to the dyes crap from the grocery stores, and you remark about the dwindling stocks is correct, the pollution issues in the Caspian and Black seas is stunting the sturgeons growth, and as the mature sturgeons caught for caviar production can be 50-100 years old and weight 100-200 pound it may come a time were it is gone the way of the dodo bird.

They are farming the fish more now for that reason, and I have had American sturgeon, one thing about them is there doing it in a more humane way, paddlefish from North Dakota and Idaho is nice, here in Canada we have whitefish and trout available, and I worked one place were we serve an omelet with salmon caviar as a garnish many years back, the lumpfish caviar is dyed the jet black or red it appears to be in the jars, it is neon green before processing, the flying fish roe or Tabico” is nice, not as fishy and has a nice crunch, it is used more for a sushi garnish or element.

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