Crappit heid

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Crappit Heid (English: Stuffed Head) is a traditional Scots fish course, and can be considered a variation on the theme of Haggis and Black Pudding.

Its origins can be traced to the fishing communities of the North and North-Eastern Scotland in the eighteenth century. In a time when money was scarce the more expensive fillets of fish, such as cod or haddock would be sold to market, the offal and less attractive parts were retained by the fisherfolk for the pot.

Crappit Heid was a favourite evening meal amongst those communities and consisted of the head of a large cod or similar sized fish washed, descaled and then stuffed with a mixture of oats, suet, onion, white pepper and the liver of the fish in question. This was then skewered to close the aperture and boiled in seawater. The cooked dish would then be served with potatoes or other root vegetables in season.

Later variations include exchanging the seawater for a Court Bouillon of fish stock and white wine, and using different herbs and spices for the stuffing.

Although once a very common dish, Crappit Heid has like many traditional dishes become a rarity, as modern tastes have changed. A healthy and nutritious dish it is rich in carbohydrates, proteins, fats and more importantly Cod liver oil. These are essential ingredients to sustain a hard working life in an environment that was often inclement.