Gimp,

I gotta give you an award, son.  My whole danged office heard me nearly bust a gut in laughter when I read your recommendation on "serving cormorant"!  

Normally we HR types are a little better at controlling our outbursts.  You had me keeling over & nearly rolling on the floor!   I had some explaining to do.....

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Now, on to the question of "serving cormorant" as FOOD.

Over my (late) lunch hour, I have been able to wade through the scholarly work referenced by Bruce in the Loon(y) Question thread (over yonder, on the "General Discussion Board").  I salute any of the rest of you who actually manage to slug your way through it.  It does seem to be THE definitive study on the subject.  Anyway, cutting to the chase, it might not be such a hot idea for us to eat this nasty bird.  Sounds like if you get a few of them down, it might be the last meal you ever indulge in.

Being at the top of their food chain, it appears that radically high levels of chlorinated hydrocarbons have accumulated in cormorants.  These are extremely toxic and persistent environmental contaminants.  

Not even the HOTTEST of peppers OR industrial-strength VAMPIRE-rated garlic does much good for that, I'm afraid.  

So Snow_Dog's salivations & entrepreneurial aspirations re: Leech Lake meat sourcing are ruined, it appears.  Either THAT, or his customer base at the 50's Grill will decrease substantially.  

Bruce's solution/recommendation for serving cormorant as a "garnish" may be the wisest....

Jimbo   8)