Part 5/7:
Tasting caviar involves multiple dimensions: flavor, aroma, texture, and the subjective enjoyment connected to its luxury status. This evaluation began with blind taste tests aimed at discerning not only which caviar varieties were preferred but what differences existed between lower- and higher-priced options.
The first test pit three expensive varieties against each other: the American white sturgeon, Osetra, and Beluga hybrid. The second series explored three more economical options, and in the final leg of the test, a direct face-off occurred between the Osetra and a lower-priced white sturgeon caviar.