Bridgerton, the Regency-era drama that’s captivated audiences worldwide, is known for its opulent balls, glamorous costumes, and, of course, its lavish banquets. But tucked away amidst the glistening hams, towering cakes, and endless parade of pastel-colored macarons lurks a culinary horror that has even the most devoted foodies reaching for their smelling salts: fish head pie.
This Cornish delicacy, mentioned in hushed tones throughout Season 2, has become a source of morbid fascination and disgust among viewers.
For those unfamiliar with this “traditional” dish, allow us to paint a picture (and apologies in advance if you’re reading this near lunchtime).
Imagine, if you will, a pastry crust, golden brown and inviting… until you lift the lid to reveal a steaming concoction of fish heads, staring up at you with their lifeless eyes. Add to this unholy broth a medley of vegetables (because something needs to mask the taste) and a generous pinch of salt (to ward off the evil spirits, perhaps?).
Voilà! You’ve got yourself a fish head pie, a dish so terrifying it could make Lady Whistledown herself lose her appetite.
Needless to say, the internet had a field day with this stomach-churning revelation.
“Fish head pie?” one horrified viewer tweeted. “I’d rather eat porridge with Lady Featherington for the rest of my days!”
Another added, “I’m surprised Queen Charlotte didn’t issue a royal decree banning this monstrosity from the kingdom.”
Even the actors themselves couldn’t resist chiming in.
“I love a good Cornish pasty as much as the next person,” Luke Newton (Colin Bridgerton) joked in an interview, “but I’ll stick to the ones without eyeballs staring up at me.”
The question on everyone’s mind: Was this dish, as horrifying as it sounds, actually a thing back in the Regency era?
The answer, surprisingly, is yes. Sort of.
While fish head pie wasn’t exactly a staple on the tables of high society, it was a common dish among the working class, particularly in coastal regions like Cornwall. Think of it as the 19th-century equivalent of a budget-friendly casserole - resourceful cooks making the most of every part of the fish.
However, there’s a key difference between then and now. Back in the day, refrigeration was a distant dream, and fresh food was a luxury. Fish heads, often discarded as scraps, offered a cheap and readily available source of protein.
Fast forward to the 21st century, and the thought of encountering a fish head on our dinner plates is enough to trigger a mass exodus from the dining room. We’ve become accustomed to boneless, skinless, generally less-intimidating culinary experiences.
“I’m all for trying new things,” one brave soul commented online, “but fish head pie? That’s where I draw the line.”
Another added, “I’d rather have Eloise Bridgerton lecture me about feminism for an hour than take a single bite of that.”
So, while Bridgerton may have romanticized the Regency era, complete with its lavish balls and swoon-worthy declarations of love, it seems there are some historical realities best left in the past.
Fish head pie, we’re looking at you.
Consider this your official reminder to savor the sumptuous beauty of Bridgerton’s costumes, sets, and, yes, even its food… with the exception of any dish that requires you to make eye contact with your meal.
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