I don't know where coots come from and all that, but I did have an eye opening experience with them this duck season. I have a friend who is a pro duck guide and a damn good one. He had an out of town group of CEO's and other small children out for a hunt. The ducks weren't flying, but these guys wanted to shoot something so they popped about 50 coots. Of course, nobody wanted to eat them so they sat in a pile overnight. The next morning I was down and had a great hunt. Those boys always want me to take home the birds, and my buddy was trying to get me to take a bunch of the coots home as well. Keep in mind that this is prime marshland in South Louisiana, right about where hurricane Rita hit a few years back. He swore that the old people would rather eat a coot than anything. I took the coots just to humor him. Keep in mind that I also had a bag full of pintail, mallards, gadwall, and teal.
When I got home, the conservationist in me wouldn't allow me to throw the coots away, so I decided to have a taste test. I breasted out a bunch of the coots and all of the teal. IMO, teal are one of the best eating ducks out there, so I clearly expected them to win. I wanted the full flavor of the ducks, so the breast were simply pan fried in butter and seasoning. No frying, or other flavor cover ups. I'll be damned if the coot wasn't at least as good as the teal and maybe even better. I've duck hunted for 20 years and always heard about the trash ducks, but I now think a lot of that is bunk. I also enjoy fried gizzards and hearts, and the gizzard of a coot is about the same size as a goose gizzard.
Bottom line, if I strike out on "good ducks" from here on out, and want some meat to take home, I won't consider coots a waste of a good shell.:cheers: