Recently, for some reason, caviar has been turning up in many situations in my life. The only thing I know about caviar is that it's fish eggs and I find sushi repulsive (it's a texture / strong fishy flavor thing).
I'm curious about a few aspects of caviar:
What are the different types of caviar and how does the flavor differentiate between regions?
What's a good gateway caviar?
What are some good shops that carry caviar?
Please feel free to post anything else relative to the consumption of caviar.