Crappit heid is a traditional Scots

fish A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...

course, consisting of a boiled fish head stuffed with oats,

suet Suet ( ) is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between and solidification (or congelation) between . Its high smoke point makes it ideal for deep frying and pastr ...

and liver. In Gaelic it is known as ''ceann-cropaig''. Its origins can be traced to the fishing communities of the North,

Hebrides The Hebrides ( ; , ; ) are the largest archipelago in the United Kingdom, off the west coast of the Scotland, Scottish mainland. The islands fall into two main groups, based on their proximity to the mainland: the Inner Hebrides, Inner and Ou ...

and North-Eastern Scotland in the

eighteenth century The 18th century lasted from 1 January 1701 (represented by the Roman numerals MDCCI) to 31 December 1800 (MDCCC). During the 18th century, elements of Enlightenment thinking culminated in the Atlantic Revolutions. Revolutions began to cha ...

. In a time when money was scarce, the more expensive fillets of fish, such as

cod Cod (: cod) is the common name for the demersal fish genus ''Gadus'', belonging to the family (biology), family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gad ...

haddock The haddock (''Melanogrammus aeglefinus'') is a saltwater ray-finned fish from the Family (biology), family Gadidae, the true cods. It is the only species in the Monotypy, monotypic genus ''Melanogrammus''. It is found in the North Atlantic Oce ...

, would be sold to market, but the

offal Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strong ...

and less attractive parts were retained by the fisherfolk for the pot. Crappit heid was a favourite midday or evening meal amongst those communities and was made from the head of a large cod or similar sized fish, washed, descaled and then stuffed with a mixture of oats,

onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...

, white pepper and the

liver The liver is a major metabolic organ (anatomy), organ exclusively found in vertebrates, which performs many essential biological Function (biology), functions such as detoxification of the organism, and the Protein biosynthesis, synthesis of var ...

of the fish in question. This was then sewn or skewered to close the aperture and boiled in seawater. The cooked dish would then be served with

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es or other root

vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...

s in season. Later variations include exchanging the seawater for a court bouillon of fish stock and

. The resulting poaching liquid is often eaten as a

soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...

before having the fish head. Although once a very common dish, crappit heid has, like many traditional dishes, become a rarity. Cod livers are now harder to obtain and usually only available if the fish has been caught by local line fishermen. It is rich in

carbohydrate A carbohydrate () is a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms. The typical hydrogen-to-oxygen atomic ratio is 2:1, analogous to that of water, and is represented by the empirical formula (where ''m'' and ''n'' ...

protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...

fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers specif ...

s and cod liver oil.

References

Fish dishes British fish dishes Scottish cuisine Stuffed dishes Cod dishes {{scotland-cuisine-stub

See also

References