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Comment by randomer666 | Hacker News Reader

What's interesting about beluga caviar is that it taste varies a lot. I've tried illegally caught Russian caviar and then I've tried some caviar from a sustainable farm and the former was way better for some reason.

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It’s because the secret ingredient is crime

This explains some things about the legal weed market in my area too.

Generally wild-caught fish taste better, probably because of the differences in diet and activity.

WaPo tried to test this, and found that a bit of added salt overwhelms any difference in meat quality.

https://www.washingtonpost.com/lifestyle/food/farmed-vs-wild...

Interesting, I seem to remember America's Test Kitchen pointed to some major differences with Salmon, fat content, taste and even suggested cooking temperature.

I mean, I buy the farmed stuff because it's good enough for me, but I'm not exactly a super taster given my love for bitter stuff.

I don't buy this, in my experience farmed fish (at least where I live on the coast of the Adriatic sea), just like mass produced chicken, has noticeably softer meat with more fat. Perhaps you can't spot the difference when skillfully prepared, but while cleaning and cutting it it's obvious. Also the same kind of fish caught in Atlantic tastes very different than the ones from Adriatic, ocean fish having different/stronger smell.

I eat about a half kilo of poached caviar every year and I would agree. I've only had the legal stuff once or twice and it's not as nice. I'm guessing because wild caught must taste nicer than farmed?

You gotta pump those numbers up. The poaching industry is dying if we don't buy their caviar.

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