White winged scoters. I have shot them on inland lakes and on the Great Lakes but I’m sure they are all the same birds. I believe the ones around the Great Lakes are the ones that breed around Hudson Bay. Duck meat seems to be heavily influenced by the birds diet even between the same species. Obviously the diets are probably a lot different than your ocean coastal birds so I wouldn’t be surprised if your scoters taste a lot different than the ones we shoot around here.
The meat on all of them has reminded me of rotten liver. The texture is much different than any other divers I have cleaned and they smell nasty.
I have seen old squaw but have yet to kill one. I have heard the Great Lakes old squaw are just as nasty as the scoters.