Squab

Inculinaryterminology,squabis an immaturedomestic pigeon, typically under four weeks old,or its meat. Some authorsdescribe it astasting like dark chicken.
The word "squab" probably comes fromScandinavia; the Swedish wordskvabbmeans "loose, fat flesh".The term formerly applied to alldove and pigeon species(such as thewood pigeon, themourning dove, the extinct-in-the-wildsocorro dove, and the now extinctpassenger pigeon,) and their meat. More recently, squab meat comes almost entirely from domesticated pigeons. The meat of dove and pigeongamebirdshunted primarily for sport is rarely called "squab".
The practice of domesticating pigeons aslivestockmay have originated inNorth Africa; historically, many societies have consumed squabs or pigeons, includingancient Egypt(still common in modernEgypt),Rome,China,India(Northeast),andmedieval Europe. Although squab has been consumed throughout much ofrecorded history, it is generally regardedas exotic, not as a contemporarystaple food; there are more records of its preparation for the wealthy than for the poor.
The modern squab industry usesutility pigeons. Squab farmersraise the young until they are roughly a month old (when they reach adult size but have not yet flown) before slaughter.
The practice of domesticating pigeon aslivestockmay have come from theNorth Africa;historically, squabs or pigeons have been consumed in many civilizations, includingancient Egypt,ancient Rome, andMedieval Europe.Doves are consideredkosher, though are not as common in the Jewish diet as they were in ancient times. Texts aboutmethods of raising pigeonsfor their meat date as far back asAD60 in Spain.Such birds were hunted for their meat because it was a cheap and readily available source of protein.
In theTierra de Campos, a resource-poor region of north-western Spain, squab meat was an important supplement to grain crops from at least Roman times.Caelius Aurelianus, an Ancient Roman physician, regarded the meat as a cure for headaches, but by the 16th century, squab was believed to cause headaches.
From the Middle Ages, adovecote(Frenchpigeonnier) was a commonoutbuildingon an estate that aimed to be self-sufficient.The dovecote was considered a "living pantry",a source of meat for unexpected guests, and was important as a supplementary source of income from the sale of surplus birds.Dovecotes were introduced to South America and Africa by Mediterranean colonists. In medieval England, squab meat was highly valued, although its availability depended on the season.
In England, pigeon meat was eaten when other food was rationed duringWorld War IIand remains associated with wartime shortages and poverty. This was parodied in an episode of the sitcomDad's Army, "Getting the Bird".Nevertheless, many people continue to eat it, especially the older generation.
Squab have been commercially raised in North America since the early 1900s. As of 1986, annual production in the United States and Canada was one and a half million squabs per year.
Pigeons, unlike other poultry, form pair bonds to breed, and squabs must be brooded and fed by both parents until they are four weeks old; a pair of pigeons may produce 15 squabs per year.Ten pairs can produce eight squabs each month without being fed by their keepers.Pigeons which are accustomed to their dovecote mayforageand return there to rest and breed.Industrially raised pigeons have young which weigh 1.3 pounds (0.59 kg) when of age, as opposed to traditionally raised pigeons, which weigh 0.5 pounds (0.23 kg).
Utility pigeonshave beenartificially selectedfor weight gain, quick growth, health when kept in large numbers, and health of their infants.For a greater yield, commercially raised squab may be produced in a two-nest system, where the mother lays two new eggs in a second nest while her offspring are still growing in the first nest,fedcrop milkby both parents.Establishing two breeding lines has been suggested as another strategy for greater yield, where one breeding line is selected forprolificacyand the other for "parental performance",which, according to Aggrey and Cheng, is "vital" for squab growth after the age of two weeks.
Meleg estimates that 15–20% of eggs fail to hatch in well-maintained pigeon lofts.Egg size is important for the squab's initial size and for mortality at hatching,but becomes less important as the squab ages. Aggrey and Cheng feel that the hatched weight of squabs is not a good indicator of their weight at four weeks old.
Squabs reach adult size, but are not yet ready to fly (making them easier to catch) after roughly a month; at this point, they areslaughtered.
Usually considered a delicacy, squab is tender, moist and richer in taste than many commonly consumedpoultrymeats, but there is relatively little meat per bird, the meat being concentrated in thebreast.Squab isdark meat, and the skin is fatty, like that ofduck.The meat is very lean, easily digestible, and "rich in proteins, minerals, and vitamins".It has been described as having a "silky" texture, as it is very tender and fine-grained.It has a milder taste than other game,and has been described as having a mild berry flavor.Squab's flavor lends itself tocomplex red or white wines.The 1997 edition ofthe Joy of Cookingcautions that if squab is cooked beyond medium-rare, its flavor becomes 'distinctly "livery"'.
In the 14th centuryhumorismbookHealth Regime, squab was regarded as a "hot and moist" food, whereas the meat of older pigeons was regarded as hot, dry, and "barely edible".The Roman cookbookApiciusrecommended sauces with a combined sweet and sour flavor to accompany roasted or braised squab. In 1607, a recipe book from a monastery inSalamanca, Spain, suggested cooking squab with pork fat or bitter limes. There is less information about traditional recipes incorporating squab or pigeon used by commoners, but there is evidence they were "handed down from generation to generation".
In the 15th century, the Italian friarLuca Pacioliwrote a book of "culinary secrets" which included "How to Kill a Squab by Hitting with a Feather on the Head".Indeed, squab would serve as a culinary staple in Italy, including inUmbrianandTuscancuisine since before the Medieval era.In 18th century France,pigeons à la crapaudine("toad-like squab") was a popular "dish of skill" for both rich and poor, in which the squab was arranged so that it looked like a frog, with the breast forming the frog's "face".Religious dietary lawsonce prohibited meat on fast days, but allowed frog's meat, as it was a water dweller.Pigeons à la crapaudineplayed with that convention, and is still part of French traditional cuisine.
A 19th-century recipe fromCaliforniaforPastales de pollos y pichones(Chicken and squab pastry) was as a savorypiewith alternating layers of chicken and squab with apicadilloof minced veal,bacon,hamfried in lard with onion, mushrooms, apples, artichokes. tomatoes and seasonings layer.
Commercially raised birds "take only half as long to cook" as traditionally raised birds, and are suitable for roasting, grilling, or searing, whereas the traditionally raised birds are better suited tocasserolesand slow-cooked stews.The meat from older and wild pigeons is much tougher than squab, and requires a long period ofstewingorroastingto tenderize.The consumption of squab probably stems from both the relative ease of catching birds which have not yetfledged,and that unfledged birds have more tender meat.Once a squab has fledged, its weight decreases significantly.
Today, squab is part of the cuisine of many countries, includingChina,France,Egypt,the United States,Italy,Northern Africa, and severalAsian countries.Typical dishes include breast of squab (sometimes as the Frenchsalmis),EgyptianMahshi (stuffed with rice orFreekehand herbs), Assamese pigeon curryand theMoroccanpastilla.In Spain and France, squab is also preserved as aconfit.Demand for squab is increasing in Nigeria, despite being more expensive than beef, pork or chicken, as pigeons can quickly be raised to table weight and are easy to keep, providing diseases are controlled, as young pigeons are especially susceptible to disease.
In the United States, squab is "increasingly a specialty item", as the larger and cheaperchickenhas mostly displaced it.In 1942,MFK Fisherquipped inHow to Cook a Wolf, "It is not easy to find pigeons, these days. Most of the ones you know about in the city are working for the government."However, squab produced from specially raised utility pigeons continues to grace the menus of Americanhaute cuisinerestaurants such asLe Cirqueandthe French Laundry,and has enjoyed endorsements from somecelebrity chefs.Accordingly, squab is often sold for much higher prices than other poultry, sometimes as high as eightUSDper pound.
InIndian cuisine, squab features prominently in theNortheast,such as in theAssamese cuisine.Pigeon is usually cooked as curry and is sometimes cooked with banana blossom.It is popular among both the tribaland non-tribal populations. Pigeon meat is associated with strength, and the pre-colonialKamarupa Yatraalso recommends it for health.Pigeon is sacrificed in someHindutemples, especially in theShakta tradition, such as in theKamakhya templein India,after which it can be eaten. A similar practice is followed inNepaltoo.Pigeon curry is often reserved for special occasions.
InChinese cuisine, squab is a part of celebratory banquets for holidays such asChinese New Year, usually served deep-fried.Cantonese-style pigeon is typically braised in soy sauce, rice wine and star anise then roasted with crispy skin and tender meat.Squabs are sold live in Chinese marketplaces to assure freshness,but they can also be dressed in two styles. "Chinese-style" (Buddhist slaughter) birds retain their head and feet, whereas "New York-dressed" (Confucian slaughter) birds retain their entrails, head and feet.The greatest volume of U.S. squab is currently sold withinChinatowns.
InIndonesian cuisine, especiallySundaneseandJavanese, squab is usually seasoned, spiced withcoriander,turmeric,garlicand deep fried in a lot ofpalm oil. It is served withsambal(chili sauce),tempeh,tofu, vegetables, andnasi timbel(rice wrapped in banana leaf).
Despite the relative ease of raising pigeons, squab is "not usually considered" in terms of its potential forfood security.In parts of the world, squab meat is thought of as distasteful by someconsumersbecause they viewferal pigeonsas unsanitary urban pests.However, squab meat is regarded as safer than some other poultry products as it harbors fewerpathogens,and may be served betweenmedium and well done.