Katana VentraIP

Squab

In culinary terminology, squab is an immature domestic pigeon, typically under four weeks old,[1] or its meat. Some authors describe it as tasting like dark chicken.[2]

For other uses, see Squab (disambiguation).

The word "squab" probably comes from Scandinavia; the Swedish word skvabb means "loose, fat flesh".[3] The term formerly applied to all dove and pigeon species (such as the wood pigeon, the mourning dove, the extinct-in-the-wild socorro dove, and the now extinct passenger pigeon,[4][5]) and their meat. More recently, squab meat comes almost entirely from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called "squab".[4]


The practice of domesticating pigeons as livestock may have originated in North Africa; historically, many societies have consumed squabs or pigeons, including ancient Egypt (still common in modern Egypt), Rome, China, India (Northeast),[6] and medieval Europe. Although squab has been consumed throughout much of recorded history, it is generally regarded as exotic, not as a contemporary staple food; there are more records of its preparation for the wealthy than for the poor.


The modern squab industry uses utility pigeons. Squab farmers[7] raise the young until they are roughly a month old (when they reach adult size but have not yet flown) before slaughter.

Husbandry[edit]

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.[15]


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.[15] Ten pairs can produce eight squabs each month without being fed by their keepers.[16] Pigeons which are accustomed to their dovecote may forage and return there to rest and breed.[9] 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).[9]


Utility pigeons have been artificially selected for weight gain, quick growth, health when kept in large numbers, and health of their infants.[17] 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,[16] fed crop milk by both parents.[18] Establishing two breeding lines has been suggested as another strategy for greater yield, where one breeding line is selected for prolificacy and the other for "parental performance",[19] which, according to Aggrey and Cheng, is "vital" for squab growth after the age of two weeks.[15]


Meleg estimates that 15–20% of eggs fail to hatch in well-maintained pigeon lofts.[20] 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.[15]


Squabs reach adult size, but are not yet ready to fly (making them easier to catch) after roughly a month; at this point, they are slaughtered.[4][9][16]

Nutritional value per 100 g (3.5 oz)

594 kJ (142 kcal)

7.50

1.96

17.50

Quantity

%DV
3%
28 μg

94 IU

24%
0.283 mg
22%
0.285 mg
16%
0.787 mg
31%
0.53 mg
2%
7 μg
20%
0.47 μg
8%
7.2 mg

Quantity

%DV
1%
13 mg
25%
4.51 mg
6%
25 mg
1%
0.019 mg
25%
307 mg
8%
237 mg
2%
51 mg
25%
2.7 mg

Quantity

72.80

Pigeon pie

Ash, John (2013). Culinary Birds: The Ultimate Poultry Cookbook. Philadelphia: Running Press.  861751622.

OCLC

Daguin, Ariane; Faison, George; Pruess, Joanna (1999). D'Artagnan's Glorious Game Cookbook. Boston: Little & Brown.  40744512.

OCLC