Goldeneye are equally as challenging. You can't effectively call them, and they rarely circle back if they missed your decoys on the first swing. A bag limit of drakes makes a great picture.
I absolutely love goldeneye. They haven’t shown up well in my area the last 2-3 season. I think a lot of people respect the beauty and challenge that goldeneye present.
@@northalabamafishwaterfowl I have hunted off shore and in Layout boats in Southern Illinois. The winters are milder of course here as well and that keeps crappie fishermen on the lake at all times as long as the lakes are not frozen. Consequently, the goldeneye do not build up in numbers anymore and definitely do not relate to points or feeding bays like they used to. Boat activity has definitely put a damper on our diver hunting.
I hate that for you and other waterfowlers. Fishermen definitely affect us here in Alabama as well when the water levels are up. It’s a guarantee that there will be fishermen around hunters during teal season and any time the water rises in the winter they are back around hunters.
Buffies are actually my favorite eating diver. They have some of the darkest meat of any duck (almost purple, at least the couple dozen I’ve killed in Texas) and have some nice strong flavor (in a good way). I wouldn’t say ours taste like teal in any way, but they are a great tasting bird for sure, great enough that I will go through the effort of plucking and leaving the skin on them every once in a while. I think the vast majority of duck hunters just don’t know how to treat the meat. Especially for divers, it’s crucial to eat that bird fresh, not frozen, and make sure it’s medium rare. And for a fish eating diver like a merg or a goldeneye to make sure and get that skin and fat off it. I’ve never had a properly prepared duck of any species I haven’t liked.
I’ve never tried one skin still on. I’ll have to give that a try. You make wonderful points about eating them fresh. It makes a huge difference. Also great point about not cooking them too long. Medium rare is spot on in my experience. My favorite eating diver is definitely a canvasback. Thanks for watching!!!a am
The Northern shoveler was last on a Federal Duck Stamp in 1945. It was a Black and White painting (you'll never see that again either) by Owen Gromme. It will be 80 years next season since the shoveler got it's due. I for one would really like to see one make it onto another stamp.
We pass them up all day every day of season
That’s part of the reason I think they are underrated. Have you ever taken any? Or always pass?
@@northalabamafishwaterfowl well we have always heard they arent good eating so to be honest never tried, maybe time to learn something new
@@brucepoole8552 I've never eaten one either.
Coots are where it’s at 😂
It’s actually one of the birds on my hit list. I think they are a real pretty duck.
I’ll try to get you on some this season if we can get a chance to go.
Goldeneye are equally as challenging. You can't effectively call them, and they rarely circle back if they missed your decoys on the first swing. A bag limit of drakes makes a great picture.
I absolutely love goldeneye. They haven’t shown up well in my area the last 2-3 season. I think a lot of people respect the beauty and challenge that goldeneye present.
@@northalabamafishwaterfowl I have hunted off shore and in Layout boats in Southern Illinois. The winters are milder of course here as well and that keeps crappie fishermen on the lake at all times as long as the lakes are not frozen. Consequently, the goldeneye do not build up in numbers anymore and definitely do not relate to points or feeding bays like they used to. Boat activity has definitely put a damper on our diver hunting.
I hate that for you and other waterfowlers. Fishermen definitely affect us here in Alabama as well when the water levels are up. It’s a guarantee that there will be fishermen around hunters during teal season and any time the water rises in the winter they are back around hunters.
Buffies are actually my favorite eating diver. They have some of the darkest meat of any duck (almost purple, at least the couple dozen I’ve killed in Texas) and have some nice strong flavor (in a good way). I wouldn’t say ours taste like teal in any way, but they are a great tasting bird for sure, great enough that I will go through the effort of plucking and leaving the skin on them every once in a while. I think the vast majority of duck hunters just don’t know how to treat the meat. Especially for divers, it’s crucial to eat that bird fresh, not frozen, and make sure it’s medium rare. And for a fish eating diver like a merg or a goldeneye to make sure and get that skin and fat off it. I’ve never had a properly prepared duck of any species I haven’t liked.
I’ve never tried one skin still on. I’ll have to give that a try. You make wonderful points about eating them fresh. It makes a huge difference. Also great point about not cooking them too long. Medium rare is spot on in my experience. My favorite eating diver is definitely a canvasback. Thanks for watching!!!a am
Drake buffleheads are beautiful. I have one on my wall. My opinion on most underrated ducks would be northern shovler.
Northern shoveler is up there for sure
The Northern shoveler was last on a Federal Duck Stamp in 1945. It was a Black and White painting (you'll never see that again either) by Owen Gromme. It will be 80 years next season since the shoveler got it's due. I for one would really like to see one make it onto another stamp.
I've been trying to tell people all ducks taste great, they are just over cooking them!
I don’t know if I’d say all ducks but you are definitely right about the over cooking. If you overcook any of them it’s going to taste bad!
Excelente lances de cazeria amigos saludos chevre caza
Thanks!
A bufflehead rocketing pass the blind 5 ft over the water will test even good wingshooters
Absolutely
Buffies are great little birds
(Butterballs) when there is lots of food they taste great
Thanks! I agree. I think they are a fun duck to hunt!