When I was on Haida Gwaii it was always a challenge not to go deer hunting every day.
I remember one day there was on in a grass field, and the bet was I could not free-hand shoot it. I won the deer lost. But when I went to pick up the doe size was miss leading. Ended up with only 2 quarts of canned meat after back strap dinner.
my sediment is their meat is so much better than inland deer

Mad Mike -
All I can say is ... WOW!

North -
I grew up with muleys in Idaho. When we butchered, it was important to trim off all the fat, as it seemed to give the meat an "off taste". Took me awhile, but I finally learned that the fat on those Sitka blacktails was like sweet butter - the more the better. Those alpine bucks in August supplied enough fat to freeze some to put in with the steaks from the lean November bucks.

We'd render the fat like cracklings. Great! Far superior taste than any other deer venison.

Great pictures of deer .And a ton of nice shoots that show the scenery of the area When you put both together I would think you would never want your hunt to end

So would eating all the seaweed have an effect on the flavour once the tide is out
or is it just genetics
found it really interesting to see the deer kick over little rocks and hoof stomp on the crustaceans and then they ate them, chewing away, with claws falling out of their mouths.

I've eaten scores of blacktail bucks, both Columbia and Sitka from August through December, in rut and out of rut, and I have never had a bad one, not even slightly off flavor. I've eaten a few whitetails and mules, they were okay, but imo blacktails are outstanding.

waggler -

In your opinion, the Columbia blacktails are as good to eat as the Sitka blacktails? I too have eaten dozens of Sitka blacktails from many different places (all Alaska) and never had an off-tasting one. Always stupendous! I will say that fawns actually have less flavor and are perhaps a bit bland.