Quails as food

Quail browning

Both Old World and New World quail include edible species. The common quail used to be much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese quail. The common quail is also part of Polish cuisine, Maltese cuisine, Portuguese cuisine, Italian cuisine and Indian cuisine. Quails are commonly eaten complete with the bones, since these are easily chewed and the small size of the bird makes it inconvenient to remove them.

Quail that have fed on hemlock (e.g., during migration) may induce acute renal failure due to accumulation of toxic substances from the hemlock in the meat; this problem is referred to as "coturnism".^[1]

A persistent myth holds that it is impossible to eat quail every day for a month. This has been the subject of a number of proposition bets; however, it has been achieved on several occasions.^[2]

This "every-day-for-a-month" estimation may have been derived from a Biblical passage about quail. The children of Israel, having become tired of eating manna, demanded flesh to eat. God then gave them quail, but with this warning: "Ye shall not eat one day, nor two days, nor five days, neither ten days, nor twenty days; but even a whole month, until it come out at your nostrils, and it be loathsome unto you: because that ye have despised the Lord which is among you, and have wept before him, saying, Why came we forth out of Egypt?" (Numbers 11:19-20, KJV). Later in the passage, we are told, "And while the flesh was yet between their teeth, ere it was chewed, the wrath of the Lord was kindled against the people, and the Lord smote the people with a very great plague" (Numbers 11:33, KJV). Any kind of food-borne pathogen may have been present (E. coli, Salmonella, etc.); but hemlock poisoning may have been the most likely suspect, for the people to have died so quickly.

References

↑ Tsironi M, Andriopoulos P, Xamodraka E, et al. (2004). "The patient with rhabdomyolysis: have you considered quail poisoning?". CMAJ. 171 (4): 325–6. doi:10.1503/cmaj.1031256. PMC 509041. PMID 15313988.
↑ "Quail".

Wikibooks Cookbook has a recipe/module on

Quails as food

Meat
Main articles Entomophagy Fish Game Livestock Meat Poultry Seafood
Poultry and game	Alligator Bear Chicken Crocodile Duck Goose Grouse Kangaroo Monkey Ostrich Partridge Pheasant Bat Pigeon Quail Hare and Rabbit Seal Snake Turkey Turtle Venison
Livestock and minilivestock	Beef Bison Black soldier fly maggots Buffalo Camel Cat Crickets Dog Elephant Frog Chevon (goat meat) Grasshoppers (Locust) Cuy Horse Lamb and mutton Llama Mealworm Silkworm Mopane worm Palm grub Pork Veal Yak
Fish and seafood	Abalone Anchovy Basa Bass Calamari Carp Catfish Cod Crab Crappie Crayfish Dolphin Eel Flounder Grouper Haddock Halibut Herring Kingfish Lobster Mackerel Mahi Mahi Marlin Milkfish Mussel Octopus Orange roughy Oyster Pacific saury Perch Pike Pollock Salmon Sardine Scallop Shark Shrimp/prawn Sole Swai Swordfish Tilapia Trout Tuna Sea urchin Walleye Whale
Cuts and preparation	Aged Bacon Barbecued Braised Burger Charcuterie Chop Corned Cured Cutlet Dried Dum Fillet / Supreme Fried Ground Ham Kebab Liver Luncheon meat Marinated Meatball Meatloaf Offal Pickled Poached Roasted Salt-cured Salumi Sausage Smoked Steak Stewed Tandoor Tartare
List articles	Beef dishes Chicken dishes Countries by meat consumption Countries by meat consumption per capita Fish dishes Food and drink prohibitions Goat dishes Lamb dishes Meatball dishes Pork dishes Ham dishes Sausage dishes Sausages Seafood dishes Smoked foods Steaks Veal dishes
Related subjects	Animal rights Bushmeat Butcher Cannibalism Carnism Case-ready meat Christian vegetarianism Cultured meat Ethics of eating meat Factory farming Feed conversion ratio Environmental impact of meat production List of meat dishes Meat cutter Meat tenderness Pescetarianism Pink slime Plant-based diet Preservation Psychology of eating meat Meat paradox Red meat Semi-vegetarianism Slaughter Slaughterhouse Veganism Vegetarianism White meat

Cuisines
Regional	African North West list Americas North South list Asian Central Indian subcontinent list Caribbean Caucasian European Central Eastern list Global Latin American Mediterranean Middle-Eastern Levantine Oceanic
National	Afghan Albanian Algerian Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bissau-Guinean Bolivian Bosnia and Herzegovina Botswana Brazilian British English Scottish Welsh Cornish Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Canadian Chinese Quebec Central African Republic Chadian Chilean Chinese Tibetan Colombian Congolese Croatian Cuban Cypriot Czech Danish Djiboutian Dominican Dominican Republic Dutch East Timorese Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Finnish French Occitania Gabonese Gambian Georgian German Ghanaian Greek Guatemalan Guianan Guinean Haitian Honduran Hong Kong Hungarian Icelandic Indian Andhra Pradesh Arunachal Pradesh Assam Bihar Goa Gujarat Himachal Pradesh Kashmir Jharkhand Karnataka Kerala Maharashtra Manipur Meghalaya Nagaland Odisha Punjab Rajasthan Sikkim Sindhi Tamil Nadu Indonesian Iranian Iraqi Irish Israeli Italian Sicilian Ivorian (Côte d'Ivoire) Jamaican Japanese Jordanian Kazakh Kenyan Korean North Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourg Macau Macedonian Malagasy Malawian Malaysian Malay Chinese Indian Eurasian Sabahan Sarawakian Maldivian Malian Maltese Mauritanian Mauritian Mexican Moldovan Monégasque Mongolian Montenegrin Moroccan Mozambican Namibian Nauruan Nepalese New Zealand Nigerian Nigerien Norwegian Niuean Omani Pakistani Palestinian Panamanian Peruvian Chinese Polish Portuguese Qatari Romanian Russian Rwandan Salvadoran Saint Helena Saint Lucian Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychelles Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Basque Catalan Galician Valencian Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Thai Togolese Tunisian Turkish Trinidadian and Tobagonian Ugandan Ukrainian United States California Cuisine Hawaiian New American Puerto Rican Soul food Uruguayan Uzbek Venezuelan Vietnamese Vatican Western Saharan Yemeni Zambian Zimbabwean
Ethnic and religious	Ainu American Chinese Anglo-Indian Arab Assyrian Balochi Balinese Batak Bengali Berber Betawi Buddhist Cajun Cantonese Chechen Chinese Indonesian Chinese Islamic Christian Circassian Crimean Tatar Greek American Hindu Inuit Italian American Jain Javanese Jewish Sephardic Mizrahi American Bukharan Syrian Komi Kurdish Livonian Louisiana Creole Malay Manado Maharashtrian Mordovian Native American Okinawan Ossetian Padang Parsi Pashtun Pennsylvania Dutch Peranakan Punjabi Sami Sikh Sindhi Soul food Sundanese Tatar Udmurt Yamal Yup'ik Zanzibari
Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Aztec Byzantine Early modern European Historical Chinese Historical Indian subcontinent History of seafood History of vegetarianism Inca Mayan Medieval Ottoman Peasant Soviet Thirteen Colonies
Styles	Cuisine classique Fast food Fusion Haute Molecular gastronomy Note by Note Nouvelle
Lists	List of cuisines Lists of prepared foods
Food portal Drink portal Category Commons Cookbook WikiProject

This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.

Quails as food

See also

References