This answer would depend on the type of caviar (fish eggs) and the type of fish it is being compared to. Some fish species intake much higher levels of mercury through their eating habits and position in the food cycle, therefore their eggs would contain higher levels of mercury then fish on lower levels of the food cycle.
In terms of comparing mercury content of eggs vs the mercury content of the flesh of the same species, it seems that the eggs have lower levels. This makes sense because as a fish matures and feeds over many years, it would ingest foods that contain mercury, thus increasing it’s own mercury levels.
the link below compares levels of mercury found in sushi, and breaks the group into high and low threats. It appears that all eggs (roe, caviar) are in the low threat group.
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