Squab (food)

Squab is a culinary term used in the food industry to refer to a young domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tender, moist and richer in taste than many other types of poultry. Squab is a specialty dish in many cultures around the world.

History

The practice of domesticating pigeon as livestock may have come from the Middle East, as early archaeological evidence indicates that this practice was in vogue around 10,000 years ago. Pigeon farming was practiced in Ancient Egypt, and the Romans may have refined the practice. They considered squab a delicacy and may have been the first to fully realize its commercial potential.

Culinary Use

Squab is used in several cuisines, including French cuisine, American cuisine, Italian cuisine, and Middle Eastern cuisine. It is a staple in some classic French dishes, such as salade de pigeonneaux and pigeon pâté. In American cuisine, squab is often used in fine dining and is sometimes found on the menus of authentic Chinese restaurants where it is typically served roasted and paired with vegetables.

Farming and Production

Squab is produced from specially bred utility pigeons. Squab producers raise pigeons in large pigeon houses, a practice known as pigeon keeping, which is still common in certain modern urban areas, as well as in rural areas.

Nutritional Value

Squab meat is a nutritious and healthy alternative to other types of poultry. It is high in protein, low in fat and rich in vitamins and minerals. It is also easily digestible, making it a suitable choice for people with digestive issues.

See Also

• Poultry
• Game
• Pigeon keeping
• American cuisine
• French cuisine