I have eaten meat from black bears taken in Montana, Idaho and Canada, at least 3 different bears from each area. The meat has always been excellent. My brother ate the meat from a Grizzly bear taken in Alaska, he said it was some of the best meat he has ever eaten. Bear heart is VERY good, just floured and fried in olive oil.

Here in Idaho, we originally had a rule which said the hide or meat had to be removed from the field. Fought a long, drawn out battle with the anti's in the 90's and F&G changed it to read the hide and meat must be removed, and got much more support to fight the anti-hunting groups. I actually find the taste of black bear to be the same, Spring or Fall, and it is only greasier in the Fall when they are loading up for hibernation.

Oh, yes, animals are what they eat. Back in the days I worked for a trout processing company, a local pig -- err "european boar" farmer would pick up offall to feed to the piggies. He always said he had to put them on dry feed for at least two months before slaughter, or they'd stink you out of the kitchen while cooking.

Can't do that anymore (they stopped us because he was "feeding animal parts to a hog"), but I never forgot about the "fishy pigs".

Also, if you want a good tasting mule deer, all you have to do is shoot one out of the alfalfa. Beats those sage brush monsters, as far as eating is concerned. FWIW, Dutch.

Spring,

I havent hunted Black bears in the last few yrs, but I went to Prince of Wales about 3-4 yrs straight or so. Its been about 4 yrs since I have been. But at that time for spring bears you had to bring out all the meat but the rib meat out before you brought the cape if I remember corretly. Not sure of other areas in Alaska and it might have change by now, but would bet not on that island. I was of the opinon you had to bring out all black bearm meat on spring hunts.

The rules changed a few years ago. Now all black bear meat must be salvaged.