Crappit heid

Crappit heid is a traditional Scottish dish that dates back to the 18th century. The dish was a staple among Scottish fishing communities, who were often left with the heads of fish after the more desirable parts were sold. The name "crappit heid" comes from the Scots words for "stuffed head."

History

Crappit heid originated in the fishing communities of the Scottish Highlands and Islands. The dish was created as a way to use the parts of the fish that were not sold, such as the head. The dish was particularly popular among the poor, who could not afford to waste any part of the fish.

Preparation

The dish is prepared by stuffing the head of a cod or haddock with a mixture of oatmeal, suet, onion, white pepper, and salt. The head is then boiled until it is cooked through. The dish is traditionally served with boiled potatoes and a white sauce made from the fish's liver.

Cultural significance

Crappit heid is considered a classic example of Scottish frugality. The dish is a testament to the resourcefulness of Scottish fishing communities, who were able to create a nutritious and flavorful dish from the parts of the fish that were often discarded. Today, crappit heid is often served as part of a traditional Scottish meal, particularly during celebrations of Burns Night and St. Andrew's Day.

See also

• List of Scottish dishes
• Scottish cuisine
• History of Scottish cuisine

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