Aegean Delicacy: Stuffed Mackerel

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Stuffed Mackerel
  • Serving: 3
  • Prep time: 30 m
  • Cook time: 35 m
  • Ready in: 1::05 h
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Straight from the Aegean coast, the Uskumru Dolması is a showcase of the region’s affinity for combining the bounties of the sea with rich, inland flavors. This stuffed mackerel recipe encapsulates the essence of Mediterranean cuisine, bringing together fresh fish, aromatic herbs, and spices.

Dive into our ocean of flavors with our expertly curated Fish and Seafood Recipes, featuring a variety of dishes that celebrate the bounty of the sea!


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Total Nutritional Values

Total Fat
1020mg (excluding the unquantified salt)
Total Carbohydrates
Dietary Fiber


  • Instructions

    1-Rice Preparation: Begin by sautéing the onions in 2 tablespoons of olive oil until translucent. Add the pine nuts and currants and cook for another 2 minutes.

  • 2-Herb and Rice Integration: Stir in the rice, garlic, parsley, dill, lemon zest, allspice, salt, and pepper. Cook for another 3-4 minutes, ensuring the rice is well-coated with the flavors.

  • 3-Stuffing the Mackerel: Carefully stuff each mackerel with the rice mixture. Make sure not to overfill, as the rice will expand during cooking.

  • 4-Cooking: Place the stuffed mackerels in a baking dish. Drizzle with the remaining olive oil and lemon juice. Cover the dish with aluminum foil.

  • 5-Baking: Preheat your oven to 375°F (190°C). Bake the mackerels for about 25-30 minutes, or until they're fully cooked and the rice is tender.

  • 6-Serving: Once baked, allow them to cool slightly. Garnish with lemon slices and additional herbs.

  • Conclusion

    Uskumru Dolması is a testament to the innovative culinary traditions of the Aegean coast, blending the freshness of the sea with rich and aromatic inland ingredients. Perfect for special occasions or a gourmet weekend meal, this dish promises a memorable experience with every bite.

Smart Tips

  • Choosing Mackerel: Opt for fresh mackerels that have clear eyes and a vibrant color for the best flavor.

  • Bone Removal: When having the mackerel prepared, request your fishmonger to remove the central bone but keep the fish intact for stuffing.

  • Rice Texture: Ensure not to overcook the rice during the initial sautéing. It will have additional cooking time inside the mackerel.

  • Alternative Herbs: While dill and parsley are traditional, feel free to experiment with other herbs like mint or cilantro for a different flavor profile.

  • Serving Suggestion: Serve alongside a fresh Mediterranean salad or steamed vegetables drizzled with olive oil and sprinkled with sea salt.

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