American quail are named by their region — bobwhite in the East, partridge in the South, quail in the North and blue quail in the Southwest.

The meat of the American quail is white and delicately flavored. Young birds can be roasted, broiled; older quail should be cooked with moist heat.

Quail is an excellent source of protein, niacin, iron, selenium and vitamin B6.  

Choose fresh, organic free-range quail and keep frozen, or use within 3 days of purchase, if fresh.