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Crappit heid

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Crappit Heid (English: Stuffed Head) is a traditional Scottish fish course. In Gaelic it is known as ceann-cropaig.

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

Crappit Heid was a favorite meal amongst those communities and consisted of the head of a large cod stuffed with a mixture of oats, suet, onion, white pepper and the liver of the fish. This was boiled in seawater. The cooked dish would then be served with potatoes or other root vegetables.

Later variations include exchanging the seawater for a Court-bouillon of fish stock and onion. The resulting poaching liquid is often eaten as a soup before having the fish head.

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Crappit heid,

Crappit heid,

Crappit heid,