to dig into the recessess of Python memory "Stormy petrel on a stick!"
"What flavour is it?"
"Bloody seabird flavour of course."
I'm not an instant and total convert to muttonbird - but it's far from as bad as those who don't like it made out. It tastes rather like what it is - a seabird, with more than a bit of oily fish flavour. I've eaten wild duck that had a similar flavour. I did them 2 ways - firstly hot smoked, and secondly crusted with dried saltbush and roasted in the Cobb (a charcoal barbeque kettle). I'll see what the hot-smoked is like by morning, but it did not really do great things for it fresh out of the smoker. It was edible. The crusted and roasted came under the heading of 'needs work, but you could do that again'. Parts of the bird are nicer than others - the breast, thigh and drumstick are best in ascending order. The bit around the wing is just fish-oil.
Muttonbirding is also one of those things people have delusions about. It's not easy. It's outright scary to put your hand (into the shoulder) down holes, which can and do have have snakes. And it's not every hole a coconut - nothing in some, some have adult birds or even penguins which bite like hell and there are water-rats too apparently (my hands are quite sliced up and sore this evening) and you don't want to wear gloves because temperature is how you know if the hole has a bird or a snake in it, and some of the holes you will never reach deep enough down. Still, I apparently did well for a newbie, and have been invited to go again. It's food, (about 20 meals for us) and that is something we cannot afford be too proud about. It's also part of learning to be an islander, which is important too.
They do pong and I can see why 'get us a few muttonbirds' is greeted with 'get your own.'