In The Field — Sea Duck Hunting

Episode 007 of the WildFed podcast — Finding Your Niche — is all about developing a seasonal foraging calendar. Each year, as I learn to hunt, fish, and forage, I add a couple of species to my repertoire — and I’ve been encouraging you to do the same.

But, there’s been a conspicuous gap in my early winter foraging calendar. It begins with the conclusion of the deer and squirrel seasons and doesn’t fill back in until the ice is safe enough to start fishing on. This year — with the help of some mentors and friends — I filled that gap.

Sea ducks are a federally-regulated group composed of several bird species. Eiders, scoters, and long-tailed ducks just to name a few. The season here in Maine opens in late November and doesn’t conclude until mid-January.

Though “puddle ducks” (such as wood ducks, mallards, and black ducks) enjoy a massive and loyal following, these hardy, carnivorous migratory waterfowl are pursued by a relatively small, but passionate group of individuals. While you can stop into any outfitter and find dabbling duck decoys on the shelf, only more obscure outlets carry the sea duck decoys needed to lure in these salty species. In other words, this is still a relatively under-utilized food resource.

January on the Maine coast is cold and being on the ocean at that time presents some pretty obvious and significant risks. Just placing the decoys means your hands are in and out of the frigid, wintery water. You’re dealing with wind, surf, swells, and with the tide. Your boat operator has to be confident and skillful. There are rewards too, but here’s the catch. There’s a pervasive rumor amongst hunters that sea ducks are too “fishy” to be eaten. That seemed ridiculous to me, given the way that northeastern coastal folks like Lori McCarthy (who’s featured in this week's podcast) have told me they love eating them.

So, after a successful hunt, I brought some birds home to put them to the test. The results were interesting. The fat of these birds, due to their diet of mollusks and crustaceans, is quite “fishy” smelling indeed. But once trimmed of any fat, the breast meat is exquisite. I've since got back to hunt them again, and my wife and I have been enjoying the delicious variety they’ve added to our early winter diet.

My conclusions? While there is some truth to the “fishiness” reports, as usual, when properly handled, butchered, and cooked these birds make for an exceptional meal. This is definitely how I’ll be spending my early winters from now on.

Special thanks to photographer — and hunting buddy — @adam.doering for these great photos. Give him a follow.