Quails in cookery

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Quails browning

Both Old World and New World quail include edible game species. The Common Quail was previously 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 and Portuguese cuisine, as well as in Indian cuisine such as a bhuna and Kerala Specialties. 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]

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References[edit]

  1. ^ 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.