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Saturday 9 to 4
Closed: Sunday & Monday
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977 Portland Rd
US Route 1
Saco Maine 04072
Phone: 207 284 4453
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E-mail us at: info@sacobaytackle.com

Welcome to Our Recipes Page

To view a recipe, just click on one from the left sidebar
To print out a recipe, (in .doc format)just click on the printer icon next to the title.

Broiled Bluefish Fillets with Fennel

Broiled Sea Trout with Basil Sauce

Cracker Crumb Bluefish Filets

Fish Stock

Fish Tacos with Chipotle Sauce

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

Fish Stock print link

This stock is so much better than the store bought sodium soaked stocks we find in the super markets. The key to making it is to let it cook at a slow simmer (not a rolling boil)..I like to make this in big batches and freeze in heavy plastic quart containers...Nothing better than having a bowl of delicious homemade fish chowder in the middle of January or February when it’s snowing out.

4 cod racks with head

1 Lg. onion thinly sliced

2 stalks celery thinly sliced

3 cloves garlic peeled and thinly sliced

3 bay leaves

1 cup fresh parsley roughly chopped

1 tsp. whole black peppercorns

4 tbsp. coarse sea salt

12 cups cold water

In a large stock pot put the fish in first followed by the vegetables, bay leaves, salt & pepper corns. Add water so that you have about 1 inch over all the ingredients...So it might be more or less water depending on the size of your fish racks..Cook on medium heat uncovered then lower temp so that it’s just a slow simmer. Remove all frothy foam that appears on the surface by skimming it with a large spoon or ladle. Cook for about 2 hrs then let rest on stove top till cool. Remove all of the fish racks and vegetables using a long pair of tongs, drain the stock using a fine meshed colander with a big bowl or pot under it. Discard all remaining veggies, peppercorns, and bay leaves. This stock will last 5 days refrigerated, and up to six months in the freezer...This is a time consuming recipe, but trust me you will enjoy the Delicious rich stock next time you make a chowder or bisque.

!!Good Eating!!