Calling all resident FTC seafood/caviar experts on FTC, can anyone help navigate purchasing caviar today? Used to be very simple back in the day - Beluga (when you feel like the 0.01%), Ossetra (when you feel like the 0.5%), Sevruga (1%), Paddlefish/Hackleback (when you can’t afford any of the good stuff), Lumpfish (everyone else) and sourced from Russia or Iran.
Today its seems like cornucopia of sources (Germany, Italy, China, Siberia, Switzerland, US, Israel, Belgium etc) and variety (Alverta, Shassetra, Kaluga, Baika, Transmontanus, Chataluga, Gavieri etc); frankly I can’t keep up.
What should I look for when purchasing caviar these days? Help!