Squab

In the culinary world, "squab" refers to a young domestic pigeon, typically less than four weeks old, or its meat. This delicacy is often likened to dark chicken in taste and boasts a rich history, enjoyed by civilizations such as ancient Egypt, Rome, and Medieval Europe. The practice of raising pigeons for their meat likely originated in North Africa. Today, the squab industry primarily relies on utility pigeons, which are raised until they reach adult size before being processed for meat.

When it comes to raising squabs, pigeons form pairs to breed, and both parents brood and feed the young until they are about four weeks old. Commercially, these birds are bred for rapid growth and weight gain. Squab meat is known for being tender, moist, and rich in flavor, though each bird yields a relatively small amount of meat. It is often seen as a luxury item, pairing well with complex wines.

Squab is a staple in the culinary traditions of many countries, including France, Egypt, the United States, Italy, and several Asian nations. It appears in dishes such as squab breast, Egyptian Mahshi, Moroccan pastilla, and various Chinese banquet dishes. In Spain and France, squab is sometimes preserved as a confit. Despite being more expensive than other meats, squab is gaining popularity in some areas due to its quick raising time and ease of care.

In the United States, squab is a specialty item found in high-end restaurants. Its unique flavor and preparation methods justify a higher price compared to other poultry. In Chinese cuisine, squab is often deep-fried or braised in soy sauce, making it a popular choice for festive occasions. Indonesian cuisine also features squab, seasoned, spiced, and deep-fried in palm oil.

While squab is safe to eat and can be served at various levels of doneness, it is sometimes viewed as exotic or unappealing in developed countries, where feral pigeons are seen as pests. However, its potential for boosting food security and its safety in terms of pathogens make it a viable and delicious option for those willing to give it a try.