Squab
Squab
Squab (pronounced: /skwɒb/) is a term used in culinary and farming contexts to refer to a young domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tender, moist and richer in taste than many commonly consumed poultry meats.
Etymology
The term "squab" is derived from the Middle English word "squabbe", meaning a fat, short-legged bird. The word has been used to refer to pigeons since at least the seventeenth century.
Related Terms
- Pigeon: A bird that is often raised for its meat, known as squab.
- Poultry: A category of domesticated birds kept by humans for their eggs, meat, or feathers. These include chickens, turkeys, ducks, and squabs.
- Culinary: The art of preparing, cooking, and presenting food, often in the form of meals.
- Farming: The practice of cultivating the land or raising stock.
Usage
Squab is a staple in many cuisines around the world, including French and Middle Eastern cuisines. It is often prepared by roasting, grilling, or searing, and is sometimes used in making pâté.
Health Benefits
Squab meat is lean, low in sodium, and a good source of protein, Vitamin B6, Pantothenic Acid, Phosphorus, Zinc, and Selenium. It is also a good source of Riboflavin, Niacin, and Iron.
External links
- Medical encyclopedia article on Squab
- Wikipedia's article - Squab
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