Silkie black meat of a Silkie is generally considered an unusual attribute in European and American cuisines. In contrast, several Asian cuisines consider Silkie meat a gourmet food. Chinese cuisine especially values the breed, but it is also a common ingredient in some Japanese, Cambodian, Vietnamese and Korean dishes. Areas where Chinese cuisine has been a strong influence, such as Malaysia, may also cook Silkie. As early as the 7th century, traditional Chinese medicine has held that chicken soup made with Silkie meat is a curative food. The usual methods of cooking include using Silkie to make broth, braising, and in
The Great Silkie of Sule Skerry is the title of the Orcadian texts, about twice in length. There is also a greatly embellished and expanded version of the ballad called "The Lady Odivere". "The Great Silkie of Sule Skerry" was collected from a lady from Snarra Voe, Shetland, and 7 verses from its transcription was published by Capt. F. W. L. Thomas in the 1850s. It was later included in Francis James Child's anthology, and catalogued as Child ballad number 113. Alan Bruford has noted that "silkie" is an anomalous spelling for "selkie", and in other ballad specimens, the mythical being instead of being a "great"