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