DEFINITELY try it!!!!! Just like with wine, different types of caviar appeal to different tastes. And also just like with wine, there's frankly nothing worse than a "caviar snob", so do not take the so-often offered advice that the only worthwhile product has to come from overseas. It's simply not true.
I've been enjoying caviar of all types for over 30 years now. In fact, I remember when the illustrious "Caviarteria" was nothing but a tiny little storefront shop on a midtown Manhattan backstreet, with a warehouse in Queens. You could sneeze & miss it, & they packed the caviar into little tins from huge barrels. Now they have a chain of champagne & caviar bars in major cities across the country.
Anyway - back to your original question. American Caviar is what I've been purchasing for the past 10 years, once the imported situation just became too volatile. Between the politics & the environmental/conservation issues, the imported varieties just went against my sensibilities (& my wallet). Not to mention that I was more than pleasantly surprised to find American varieties just as good, if not even better!!
I've had Paddlefish, Hackleback, Sturgeon, Trout, & Salmon on a fairly regular basis, & have been proud to serve all of them to guests as well. I also use Capelin, Lumpfish, Whitefish, & Flying Fish Roe in recipes (particularly Asian) quite successfully. (Inexpensive red & black Lumpfish caviar makes a lovely "checkerboard" presentation atop sour cream on halved very tiny baby potatoes. . . )
My advice to you - as with wine - is to just jump right in & start tasting. Keep notes as to what you like & don't like about each one, keeping in mind that different suppliers will also have both different qualitities & tastes depending on where the roe is from & how it's been handled.
Gee - can you tell I love caviar? Lol!!