Whether malossol caviar is “better” than traditional caviar depends on personal taste and preferences. Malossol caviar is lightly salted, which allows the natural flavour of the fish eggs to shine through. Some people prefer the more delicate flavour of malossol caviar, while others may prefer the stronger, saltier taste of traditionally salted caviar.
Another factor to consider is that malossol caviar is often more expensive than traditionally salted caviar. This is because it is more difficult and time-consuming to produce, and because it requires fresher, higher-quality fish eggs.
In general, the quality of caviar is determined by factors such as the freshness and quality of the fish eggs, the production process, and the level of salt used. Both malossol caviar and traditional caviar can be high-quality and delicious, and it ultimately comes down to personal taste and preference.
