(*) To prepare the fish, make an incision just above the gills as if you were going to separate the head from the body – but the head should remain on the back bone. Remove the gills and gut the fish through the gill opening. Then rinse the fish thoroughly inside and out. Lightly tap with a wood to soften the flesh and break the back bone in several places. Cut the dorsal bone behind the head so that the head hangs only by the skin. From the tail end, press and push the meat as well as the bones upward. Be careful not to damage the skin in the process.
Discard the bones, chop the meat or possibly put it through a meat grinder. Add the olive oil to a pan. Add the onions and pine nuts and roast for about 5 min until the onions are golden, then add the fish. Roast for 4-5 min until the fish turns white. Fold in currants and spices, season with salt and remove from heat. Stir in parsley and dill and cool. Fill the fish skins with the cooled mixture. Turn in flour to the other side and fry in hot oil for 5 min. Remove and drain on oil paper. Arrange the fish on a heated serving platter, mix the spices for the garnish, sprinkle over the fish and bring to the table.
Info: Mackerels are very popular in Turkey. They are available grilled, fried, sautéed and with vegetables g
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