3 minutes ago, Smithy said:
Something they said (I am NOT going back through the video) suggested that the flavor was good but the meat itself was too tough, or there wasn't enough of it, or something like that. As I recall they said it might make great broth because of its flavor. Would you say that's the main culinary usage for the silkies? With the meat as a side benefit so as not to waste it?
In my experience, stock making is the ONLY culinary usage for silkies. They have little meat, although a few shreds may be incorporated in the soup. But generally, by the time the stock is made, the meat isn't worth eating. The flavour is all in the stock.
