OK, this is Hank Shaw here (NorCal Cazadora's boyfriend). I have a question for all you coastal diver duck hunters out there... So I shot a limit of Greater Scaup yesterday in the Suisun Bay of California. All were very fat. Normally I'd still skin them because their dominant foods are clams. BUT... the fat was so white I thought I'd give it a shot and pluck the birds. Then I tested some of the fat by frying it up. I was SHOCKED. It was no different from the fat of a green teal or pintail. Just as white, just as clean-tasting. How can this be? Have any of you encountered this before? Divers that are fatty and whose fat tastes good? Any explanation?