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Pigeon chicks, approximately twenty days of age. In culinary terminology, squab is an immature domestic pigeon, typically under four weeks old, [1] or its meat. Some authors [who?] describe it as tasting like dark chicken. [2] The word "squab" probably comes from Scandinavia; the Swedish word skvabb means "loose, fat flesh". [3]
A young utility squab. Utility pigeons are domesticated pigeons bred to be a source of meat called squab. Squabs have been used as a food in many nations for centuries. [1] They were bred to breed and grow quickly. [2] Because they are bred for squab production, conformation to a show standard is usually deemed unimportant.
Pigeon meat, both from squabs and from adult birds, are still a source of protein for people worldwide. Breeds of pigeons harvested for their meat during adulthood are collectively known as utility pigeons. For commercial meat production a breed of large white pigeon, the King pigeon, has been developed by selective breeding.
The American Pigeon Journal (APJ) was an American magazine, often believed to be the first pigeon breeding magazine in the US. [2] It hailed from the west coast – originally Southern California. At that time, it was called the "Pacific Squab Journal" (PSJ), and was first published in 1913.
Onto the meat courses, starting with tournados of beef a la victoria (a tenderloin beef dish) and squab a la Godard (a pigeon dish). Next, lamb, chicken, and beef were served with a variety of ...
If one egg fails to hatch, the surviving squab gets the advantage of a supply of crop milk sufficient for two squabs and grows at a significantly faster rate. [12] Research suggests that a pair of breeding pigeons cannot produce enough crop milk to feed three squabs adequately, which explains why clutches are limited to two. [13]
Ten pairs of pigeons can produce eight squabs each month without being fed especially by the pigeon keepers. 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 the squabs are still growing in the first nest, [ 22 ] fed by their father. [ 23 ]
Squab pie is a traditional dish from South West England, with early records showing it was associated with Cornwall, Devon and Gloucestershire. Although the name suggests it contains squab (young domestic pigeon ), in fact it contains mutton and apples .