A classic meyhane meze that takes skill to prepare: mackerel flesh is carefully separated from the skin, mixed with a spiced filling, and stuffed back inside. Its rich texture and flavor reward the effort, making it a favorite for special meals.
Carefully separate the mackerel flesh from the bones and remove it without tearing the skin. Pick through the flesh in a separate bowl.
Mix the picked fish with grated onion, pine nuts, raisins, spices, and dill.
Carefully fill the fish skins with the prepared mixture and reshape them like the whole fish.
Arrange the stuffed fish on a greased baking pan, drizzle with olive oil, and bake in a preheated oven.
Let the mackerel cool after baking, then slice and serve with lemon wedges.
Important: Separating the fish skin without tearing it takes patience; keeping it whole helps the filling hold its shape. Allergen: contains fish. Rinse the inside of the skin thoroughly with cold water and remove any remaining bones.
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