Quail is a small game bird valued for its delicate, subtly sweet meat, with a mild gamey undertone and fine-grained texture. It is farmed commercially, with major producers in the United States, Europe (notably France and Spain), and across Asia, including China and Japan. In European cooking, quail is typically roasted whole or pan-seared and served as a main course, often with fruit compotes, root vegetables, or a pan sauce; herbs like thyme, rosemary, and sage, and acidic elements like citrus or wine, complement its flavor. In Asian cuisines, quail is used in a wider range of preparations, and quail eggs (see the separate entry) are prized as a delicacy in their own right. Its small size makes quail well suited to individual portions and creative plating.