Meat consumption includes beef, lamb, venison, chicken, duck, squab and koel. In Spain and France, squab is also preserved as a confit. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called squab. Typical salmis preparations involve roasted game birds such as squab or duck. Poultry was kept in special yards, with pigeon and squab being reserved for the elite. Utility pigeons are domesticated pigeons bred to be a source of meat called squab. Fish is widely used, and birds like duck, squab etc. More recently, squab meat comes almost entirely from domesticated pigeons. Squab is dark meat, and the skin is fatty, like that of duck. They were used for raising pigeons for eggs and squab. Upon hatching, the nestling (or squab) was blind and sparsely covered with yellow, hairlike down. The modern squab industry uses utility pigeons. Once a squab has fledged, its weight decreases significantly. On a basic level, squab cushions were made more stable by using tufting ties. In America, squab pie still uses squab.