HOURS
Monday - Wednesday: 8 to 6
Thursday - Saturday: 7 to 6
Sunday: 7 to 5

Tuna Logo
977 Portland Rd
US Route 1
Saco Maine 04072
Phone: 207 284 4453
Click here for directions
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

Grilled Striped Bass print link
by Patrick Britten Fisherman and Corporate Chef

2 cups plain yogurt
Zest and juice of 2 limes
1 cup coarsely chopped fresh cilantro leaves
2 tablespoons mustard oil
1 teaspoon cumin seeds
2 cloves garlic, mashed
2 teaspoons red pepper flakes
2 tablespoons kosher salt
1 striped bass fillet - (abt 3 lbs)
In a bowl, whisk together all the ingredients except the fish. Let stand for about 45 minutes to blend the flavors.

Before grilling, cut the fish into servings, and set in a large baking dish, and cover with the yogurt marinade. Let stand for about 15 minutes.

Remove the fish from the marinade and grill, basting frequently with the marinade. Fish is done when it flakes easily.