There are some steps to make these waterfowl edible at the very least and, in some cases, even enjoyable. (Photo By: Jack Hennessy)
Fishy. Gamey. Scuzzy. Gross. The list of words used to describe the flavor of diving ducks, mergansers, and sea ducks is a long one, sometimes laced with expletive slang. More so than any other waterfowl, these birds wind up in the dog’s bowl versus on the family table. While we will never be capable of making a merganser taste like a soybean-fed mallard, there are some steps we duck hunters can take to make these waterfowl edible at the very least and, in some cases, even enjoyable.