Seasons over.... lets see some pics!

[guest]

Do you need lessons on how to tell a fishy one from a non fishy one in the hand?

lol ...... After over fifty years of Water-fowling I guess I do ........ We dress birds either same day or next day, remove all breasts, legs thighs, soak in salt and water remove blood and shot, pluck some big mallards .......
But some, pins widge and mallards even can at times taste fishy when we have a lengthy freeze. No freeze = better taste.

Best tasting birds we have are from the prarries ....... Early birds here are quite tasty too.

Thanks for the tips, always nice to learn something new. After talking with Kyle, I have learned more of that fishy or ocean based mud flat eel grass taste or smell is in the FAT. makes complete sence. If we roasted plucked ducks, we would often have the strong smell, and fishy taste. We always remove the fat from breasted birds, and remove it from legs and thighs before cooking too. Ma hated the smell of them fishy roasting mallards. Lol