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Broiled Bluefish Fillets with Fennel

Broiled Sea Trout with Basil Sauce

Cracker Crumb Bluefish Filets

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Grilled Striped Bass

Grilled Tuna and Mango Salad

Grilled Tuna with Pineapple Salsa

Italian Style Baked Haddock

Mahattan Clam Chowder

Maple Soy Glazed Mackerel

Mussel Soup

New England Clam Chowder

New England Fish Chowder

Poached Cod

Roast Goose

Roasted Striped Bass

Saco Bay Brick House Chile

Shark Bite Salsa

Shrimp Skewers

Sour Mustard Pickles

Striper Ceviche

Wood Island Clam Chowder

Cracker Crumb Blue Fish Filets print link
by Patrick Britten Fisherman and Corporate Chef

¼ cup          Warm bacon fat
½ cup          Diced onion
1 cup Washed, finely-diced celery
½ cup Dry sherry
¼ cup  Chopped dill
1 ½ teaspoons      Celery salt
1 teaspoon Freshly-ground black pepper
2 cups unsalted chowder crackers, finely crumbled
2 lbs. Blue fish small filets, (4 to 5 filets)
3 tablespoons Olive oil
Salt, to taste
Freshly- ground black pepper, to taste
Preheat oven to 425 degrees.
In a sauté pan over medium heat, heat the bacon fat. Add onions and cook for 4 to 5 minutes, until caramelized. Add celery and cook for 5 minutes more. Add sherry, stir and reduce by half. Add the dill, celery salt and pepper, and combine well. Add crackers and stir to combine. Remove mixture from the heat and cool.
Brush skin of fish with olive oil. Season small bluefish filets with salt and pepper. Place 1/4 cup of the stuffing into center of each filet. Fold/roll tail over to encircle stuffing. Hold stuffed filets closed with tooth pick in center.
Place filets in buttered baking dish, skin-side down. Drizzle any remaining oil over top. Roast in  the oven for 16 minutes or until center is cooked to 145 degrees.
Serve with drawn butter.
This recipe yields 4 to 5 servings.