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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.
The American Pigeon Journal (APJ) was an American magazine, often believed to be the first pigeon breeding magazine in the US. [1] 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.
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 bird is also known as the American mourning dove, the rain dove, the chueybird, colloquially as the turtle dove, and it was once known as the Carolina pigeon and Carolina turtledove. [2] It is one of the most abundant and widespread North American birds and a popular gamebird, with more than 20 million birds (up to 70 million in some years ...
The King pigeon is a breed of pigeon developed over many years of selective breeding primarily as a utility breed. [1] Kings along with other varieties of domesticated pigeons are all descendants from the rock dove (Columba livia). The breed is known for its large size and suitability for squab production.
The word "squab" probably comes from Scandinavia; the Swedish word skvabb means "loose, fat flesh". 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,) and their meat. More recently, squab meat comes almost entirely ...
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 .