Hey there. Do you know that a pound of red caviar is worth $50? But why is it that you'd only pay 5 bucks for a pound of herring or capelin caviar? That's ten times cheaper! It's like comparing Ford Fusion with Ferrari 488 GTB.
We all know the difference between Ford Fusion and Ferrari. But are salmon caviar and capelin caviar actually different in quality? Or maybe advertisers are just the ones fueling the hype?

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