Crappit heid
Its origins can be traced to the fishing communities of the North, Hebrides 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, but the offal and less attractive parts were retained by the fisherfolk for the pot.[citation needed] 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, suet, onion, white pepper and the liver of the fish in question.Later variations include exchanging the seawater for a court bouillon of fish stock and onion.Cod livers are now harder to obtain and usually only available if the fish has been caught by local line fishermen.