This layered preparation is recorded by Türkiye's Ministry of Culture and Tourism from the archive of the Giresun Provincial Directorate of Culture and Tourism. Its method is distinctive: potatoes line the pan, bonito sits above them, onions and two kinds of sweet pepper follow, and parsley covers the surface before the tightly covered pan cooks slowly. The recipe below preserves that order and supplies practical weights for the whole fish and vegetables.
Giresun Palamut Buğulama — Recipe Card
Black Sea bonito gently braised with potatoes, onions and sweet peppers
Makes 6 servingsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Giresun Palamut Buğulama
Prepare the bonito
Ask the fishmonger to clean and fillet the bonito. Check the fillets for pin bones, then cut each fillet crosswise in half to make 8 substantial pieces. Pat the fish dry and keep it refrigerated while you prepare the vegetables.
Line the pan with potatoes
Choose a wide, heavy pan with a close-fitting lid. Coat the base with 1 tablespoon of the olive oil, then arrange the potato rounds in a snug, slightly overlapping single layer.
Build the layers
Set the bonito pieces skin-side up over the potatoes without crowding. Distribute the yellow and red onion rings, green and red pepper rings, and sliced garlic evenly over the fish. Spread the parsley across the top.
Season and moisten
Mix the salt and black pepper, then sprinkle them evenly over the pan. Drizzle with the remaining olive oil, dot with the butter and pour the warm water around the edge so the layers stay in place.
Cook gently
Cover tightly and bring the liquid to a quiet simmer over medium-low heat. Reduce to low and cook without stirring for 40–45 minutes, until a knife passes easily through the potatoes and the thickest fish piece reaches 63°C/145°F. If the pan dries before the potatoes are tender, add 30 ml/2 tablespoons hot water around the edge.
Serve from the pan
Remove the lid carefully, letting the steam escape away from you. Spoon a little cooking juice over the fish, then lift each portion with potato, onion and pepper underneath. Serve hot while the bonito is still moist.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-steamed-bonito-giresun-palamut-bugulama. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Regional layering
The official Giresun method places potatoes first, then bonito, onions, sweet peppers and parsley. Keeping that order lets the potatoes absorb the fish and vegetable juices.
Choosing palamut
In Turkish cooking, palamut is Atlantic bonito. Buy two small fish totaling about 1200 g before cleaning; ask for the fillets and frames separately if you want to save the bones for stock.
Fish substitution
If Atlantic bonito is unavailable, use the same weight of skin-on Spanish mackerel or another firm, oily fish. The dish will remain practical but will not have the same regional flavor.
Bone check
Run clean fingertips over every fillet and remove pin bones with tweezers before cutting. Check again while portioning, especially when serving children.
Dietary note
The listed base recipe contains no wheat or other gluten ingredient. Use plain butter and spices whose labels suit your needs, and account for cross-contact in your own kitchen; this is not a certification.
Heat level
No added chili. The green frying pepper and red kapya pepper are sweet; replace part of the green pepper with a hot Turkish pepper only if you deliberately want a spicy variation.
Food safety
Keep raw bonito at 4°C/40°F or below and cook it to 63°C/145°F, or until opaque and easily flaked. Wash hands and utensils after contact with raw fish.
How to store and reheat Giresun Palamut Buğulama
Refrigerate leftovers in shallow containers within 2 hours at 4°C/40°F or below and eat within 3–4 days. Reheat only the portion needed, covered, to 74°C/165°F; add a spoonful of water to protect the potatoes and fish. Freeze for up to 2 months for best quality and thaw overnight in the refrigerator.
Giresun Palamut Buğulama: questions and answers
Is palamut the same as tuna?
Palamut is Atlantic bonito, a relative of tuna and mackerel with a distinct, moderately oily flavor. Use fresh Atlantic bonito rather than canned tuna for this recipe.
Why should I not stir the pan?
Stirring breaks the fish and potato rounds. The close-fitting lid and gentle simmer circulate enough steam for the compact layers to cook evenly.
Can I prepare Palamut Buğulama ahead?
You may slice the vegetables and portion the fish a few hours ahead, keeping everything separately refrigerated. Assemble just before cooking; the finished fish is best served immediately.
