- 4 medium size mackerel (whole not sorted)
- 1 onion, finely chopped
- 1 red onion, finely chopped
- 1/2 tablespoon of pine pistachio
- 1/2 tablespoon of currant (optional)
- 1 teaspoon of ground cayenne pepper
- 1/2 bunch of parsley, finely chopped
- 1/2 bunch of sage, finely chopped
- 1 clove of garlic
- 1 lemon peel, zest
- 1 cup of extra virgin olive oil
- sea salt, white pepper (enough)
for Coating (to Fry)
- 2 large eggs
- 1 cup of flour
- 2 cups of panko or breadcrumbs
- 1/4 cup of wheat starch
What is Makerel Fish?
It is a migratory fish that looks very much like a necklace and travels in flocks. Mackerel, which is around 30 cm in our seas, grows up to 50 cm in the northern sea. The mackerel, which spends the summer in the Black Sea, descends to the Marmara Sea in September and October and spends the winter here and lays its eggs. It returns to the Black Sea again in March and June.
Mackerel is named with three different names depending on its size. The smallest is calinaria. Those that are around 20-25 cm and fat are called mackerel and turn mackerel is called crosse. Those caught in the summer are called lipari. It is most delicious from September until the end of January when it starts to spawn. During this time, its grilled, paper kebab, stuffed meatballs and salted are very delicious. In these seasons, its pan is not recommended because it is oily.
Since it starts to lose its oil since February, its pan can be made. Those caught in the summer are suitable for stewing and pan. The crossties returning to the Black Sea in the spring are dried. This established fish, whose main name is dried crosse, was shortened in time and started to be called only ciroz.
It is called Kalinarya, Mackerel, Çiroz and Lipari according to its size. Kebab, salting, stuffed and meatballs are great…Quick Culinary Tips
The Trick of Sorting Mackerel
The hardest part of this recipe is cleaning the mackerel. Wash the mackerel in plenty of water first. First of all, we will start by removing the fish bone inside without breaking the integrity of the fish in order to fill it. Separate the head of the fish, break the connection with the spine by bending the tail left and right, then press the skin of the fish with your fingers to soften the meat thoroughly, then gently press and roll it to remove the carcass inside. Scrape the meat parts of the carcass and collect them in a bowl. The tail will remain, cut off all other fins with scissors without damaging the skin.
Stuffed Mixture Directions
Raise the currants in a little water in a bowl, add olive oil to the pan and put on the stove. Add the pine nuts and saute for 1 minute, add the onions and fry until they turn pink, then add the currants, garlic and spices. Add the meat from the fish and turn it in a pan. After cooking, cool, add parsley, sage and dill, grated lemon peels (zest) to the cooling mixture. Add salt and white pepper and mix it one more time. If necessary, you can add any spices you want.
Stuffed Mackerel Recipe Directions
Fill the fish with the mortar material you prepared. Beat the eggs in a bowl large enough for fish to enter. Add flour and starch and sea salt in a separate bowl and mix by hand. In the 3rd bowl, prepare the bread crumbs (panko) or breadcrumbs. Holding the fish by the tail, first rub the flour and starch mixture, then the egg, and then the bread crumbs. Make sure the fish is fully covered. Fry in hot oil for 3-4 minutes until it turns golden. Transfer it to a towel and absorb the excess oil.
Stuffed Mackerel Service Directions
While serving, cut the fish into 4 pieces, place the tail part upright for presentation. Serve with olive oil, lemon and cherry tomatoes.