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I have eaten a couple big bites of merganzer. Shot one one day in the fog thinking it was something else. Said, "well, if I shot it, I'm going to eat it." Breasted it out. The crayon black breast meat should have told me SOMETHING....anyways, grilled the breasts up and I ate a few bites. I think, after that experiance, that my central nervous system will totally short circuit if I ever see another one in the decoys making it physically impossible to shoot one and have to eat any more.....

What if you soaked them in salt water for a few days then marinated them before cooking. I try to soak everything in salt water before cooking it. You can leave deer quartered up in a cooler with salt water and ice in there and after draining the bloody water off every now and then, adding more water and salt as needed, the meat will be practically white after 3 days.

i have tried a merganser and could not tell the difference when marinated and grilled. Soak in water 2-3 times till blood is gone from water, place in zip lock bag with worcestershire sauce and Italian Dressing soak 4-6 hrs. Wrap in bacon and place a few bell peppers and onions, can be skewed as kabobs.

Now they will become training ducks.

Anyone ever eaten coots? (cootkiller)

if' they are grain fed, they are decent table far. if you shoot them near the coast, use them for training your Lab.