Cookbook:Cabbie Claw

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Cookbook | Ingredients | Recipes

Cabbie Claw or Cabelew is a traditional dish from the North-East of Scotland and Orkney. Traditionally made using Speldings, young fish of the Gadidae family, such as Cod, Haddock or Whiting. The obscure name is a derivative of the French name for Cod- Cabillaud.


  • Whole Cod, or other Whitefish
  • Coarse Sea salt
  • Parsley
  • Horseradish
  • Mashed potato
  • Parsley and Cayenne Pepper


  • Butter
  • Flour
  • Milk
  • Hard boiled Eggs
  • Water the fish is cooked in
  • Nutmeg, Salt and Pepper
  • Take a very fresh spelding, clean it removing the eyes, split the fish and wipe it down. Rub the fish with coarse salt and leave over night. The following day, hang the fish in a shaded,cool, draughty place for 24hrs. Cover the fish in a kettle with boiling water, parsley and fresh horseradish may be added to the broth. Simmer until cooked. Remove the fish from the stock (retaining it), skin and bone the fish, then flake the flesh roughly and keep warm in a slow oven.

To make the sauce : make a roux with the butter and flour, then slowly add the fish stock and milk., constantly stirring to avoid lumpiness. Chop the whites of the eggs roughly (reserving the yolks), and mix into the sauce and season. Layer the fish on top of the mashed potato, pour over the sauce, garnish with chopped egg yolks, parsley and the cayenne.