Wow, a cup per serving? That must have been a very different type of caviar? With modern caviar commonly sold today, I feel like the salt content alone would make that impossible, beyond just the taste. Tody it would be like eating a cup of canned and salted anchovies instead of just a couple in your caesar salad... it just doesn't make sense no matter what your personal preferences are. Or like eating an entire jar of capers.
Or maybe there are other types I'm not aware of? When I'm talking about the strong taste, I'm talking about these types for example:
I know what types of sturgeon caviar's you're discussing. The types of dishes I'm thinking of would often be using caviar as an ingredient.
Even with the high salt content, if you're using caviar as part of a larger dish you can adjust things out. Nobody would eat an entire cup of salted anchovies by themselves, but if used as part of a soup that could neutralize the flavor, they might.
As with most foods, salt content varies with intended shelf life and processing method for storage, because salt remains humanity's oldest and most commonly used preservative.
Or maybe there are other types I'm not aware of? When I'm talking about the strong taste, I'm talking about these types for example:
https://www.petrossian.com/blog/caviar-info/understanding-ca...