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I suspect some do. I don't care for it. Perhaps it's an acquired taste. But who wants to work at liking something?
I think a lot of gourmet high-end food is like that. It's not home-cooking meant to just satisfy your tastebuds but concoctions that challenge your palate & intellect. Think of these dishes like crossword puzzles for your mouth. It's okay if you love it and it's fine if you don't.
Never tried it and never will, it's right up there in my book with eating a Raccoon, Squirrel or Opossum.
Squirrel is pretty good, possum is greasy, and in the fall is orange colored (from persimmons).......coon isn't bad, but not my choice unless I'm really hungry.
The only real caviar is from the Caspian Sea. Anything other than sturgeon is inedible. But the real stuff, particularly the Iranian, is beyond description. Even at current prices, I occasionally have it. But I tend to feel like I'm wasting it if I mix hard-boiled egg yolk into it. And the latter tastes good.
Dump the sanctions against Iran. The price will plummet.
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