re: good caviar. I look for a few things for great caviar
Texture of the egg is important. The higher the quality the drier and more defined the egg is, the skin is snappier, there’s more pop. This denotes that it is aged on salt for longer. Similar to dry aging which changes texture. It’s not creamy and mushy.
Not overly salty - contrary to the idea but the longer you salt it, the less salty it is, you allow the salt to pull the water out and then reintegrate. Also like salting a steak overnight v. 30 minutes. 30 minutes will be more saltier than overnight.
Repulique’s caviar is a decent caviar - Walter told me the source awhile back when we were discussing bringing our caviar into the restaurant (due to the most recent shut down, it didn’t happen - but fingers crossed restaurants re open again and you can see a cool dish from a collab), decent QPR.