Krappin and Stap

Fish liver dishes from Shetland

Preparation info

    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Fish livers are rich in oil, which needs to be mopped up by something if it is to be consumed with pleasure. Krappin is essentially a mixture of fish liver and oatmeal. It is at its best when used to stuff a large fish head (or several smaller ones). It may then be called Krappin (or Krappit) Heid. The quantities given below are for four people and were measured when I made the dish with Mrs Hutchison in her kitchen at Lerwick. But please read the footnote too.