Stuffed mackerel, one of the most labor-intensive delicacies of Aegean and Black Sea cuisine, is prepared by carefully removing the skin without tearing it and refilling it with the stuffing. Enriched with hazelnuts, currants, and spices, the filling is an indispensable meze for guest tables.
Cut off the mackerel heads and clean out the innards; loosen the flesh by tapping gently on the back, then peel off the skin without tearing it and set aside in a separate bowl. Keep the skin whole without turning it inside out.
Pick out the bones from the flesh one by one and mince finely or mash with a fork; make sure no bones remain.
Sauté grated onion in olive oil, add the boned fish flesh, hazelnuts, currants and spices and mix; remove from heat and stir in the parsley. Let the filling cool.
Press the cooled filling into the skins to stuff them, taking care to restore the fish's original shape.
Turn the stuffed mackerel in hot oil in a pan until browned on all sides; serve with sliced lemon.
Important: Removing the fish skin without tearing it takes patience; work a thin knife between the flesh and skin and proceed slowly. Allergen: contains fish and nuts; the nuts can be left out of the filling for those with a nut allergy. Caution: make sure the flesh is completely cleaned so no bone fragments remain.
If you prepare the filling a day ahead and let it rest in the refrigerator, the spices blend together better and stuffing also becomes easier.
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