Does anyone really like caviar?

I like it, but it's not something I crave or will ever buy to enjoy at home. I don't think I'm being posh, but it's a rare treat. It may also be that I love the condiments that accompany a serving. Blinis, red onions, sour cream -- what's not to like? It's like smoked salmon, which is OK on its own, but the capers, cream cheese, capers, and red onion that really enhance the taste.

The thought of bumps and throwing it on everything seems so performative. Remember that video of the son of (I think) Mobutu Sese Seko who was shown pouring Cristal over his Rolex? That kind of shit drives me up a wall. That "look how rich I am!" stuff is repellent.

I always think of Patrick in Auntie Mame calling it fish jelly when he first tastes it.

YUCK.

Caviar on a deviled egg is divoon.

Caviar tastes very good, OP. Just because you don't like it doesn't mean anything.

Not jelly, fish berry jam. 🤢🤮.

Gross.

Bethany Frankel is a caviar influencer. She has done a score of videos on her favorites.

Bethany Frankel is trash and a joke R7.

I was once in Moscow on a snowy night. I had a guide, and he took me into a restaurant that served blinis with sour cream and caviar. We washed it down with pepper vodka. Best meal I’ve ever had.

I don’t suppose I’ll ever do that again.

I prefer Petrossian beluga!

I've never had it, but it doesn't look appetising and I can't imagine I'd like the taste of fish eggs.

I like the little pop.

Hubby and I have had caviar on home-made (Gary Danko's recipe) blini with all the trimmings on New Years Eve for decades. We usually buy the Russian caviar at Costco, which sounds odd but they sold a pretty good quality product until about 2 years ago. It will be interesting if they bring it back this year, and it certainly won't be as cheap with the tariffs and the fact that Russia's economy is in the toilet.

Back in the 90s the Loew's in Santa Monica had a lovely Sunday brunch buffet that my brother-in-law loved, particularly the caviar bar. It was one of the few times I had my fill; I even got the omelet station chef to top a fine herb omelet with a dollop and it was delicious.

To paraphrase Ziggy, the first person who ate fish eggs sure must have been hungry.

A light dusting of cavier on an hors d'oeuvre can be tasty, but a clot of the stuff is not. It's fine as a surprise now and then, it's not something I would make a point to order or serve.

And blini I could happily live without tasting again for the rest of my life.

I never eat Ostatrova. I prefer Petrossian Beluga.

I've only had lumpfish and salmon caviar, both of which I really enjoy. The lumpfish caviar was always sold by my local Kroger, but hasn't been available for many years, so I order from Amazon. I like it on pumpernickel toast with sour cream, or on a baked potato, a la Jackie Kennedy. I've made blinis from scratch, being inspired by the Two Fat Ladies, but I'm apparently not a fan of buckwheat.

I’m a vegetarian so I eat the kind that’s made with truffle. I enjoy that on a potato and on some pasta. it’s a texture thing more than anything.

It is just something beyond your rather ordinary breakfast table. And it isn't "fine dining," it is just fish eggs, salty, and it does work on pumpernickel toast, or with sour cream, or a baked potato. An acquired taste considered special. You probably didn't like the taste of cum, but. now you're used to it.

I do. Acquired, somewhat salty, taste, but a treat with the right things.

Trout roe is gross. I like nearly all the others.

I like it on sushi.

Yes, I like extremely salty food. Sometimes I'll buy the extremely cheap caviar they sell at the grocery store.

Love it: second best thing that has ever crossed my lips.

the orange type, salmon roe on sushi, tasty. firm.

When a woman at worked asked me what caviar was, I told "fish shit"