With the sturgeon nearing extinction, it is great news for caviar lovers. Harrods' food hall was more cautious. At a specialist shop, Caviar House in London's Piccadilly, the manager, Jean Pierre Esmilaire, was indignant. Caviar can only be defined as eggs from fishes. The only taste a product like this can replicate is the saltiness.
Bad caviar is very salty.
Top quality, fresh Iranian caviar is not salty at all. If it replicated anything, he said, it was not Sevruga, Osetra or Beluga, but black market caviar heavily salted to travel hidden in unrefrigerated containers. Since this is what most of us are familiar with, Finlay's is unlikely to complain.