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Thursday - Saturday: 7 to 6
Sunday: 7 to 5

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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

Poached Cod print link

This is a great recipe that is quick and easy...so easy that you can cook this quickly during the week after a long day at work. We have had plenty of reports from our charter boat friends and weekend anglers that the ground fishing has been excellent on Jeffrey's ledge...Tons of haddock and plenty of nice cod,  this is a great recipe that's a bit different and not the usual fried/baked, and cooked in a chowder cod or haddock dish. It's also super healthy and low in fat and sodium. Make sure you have plenty of fresh crusty bread to dip in the hot broth....

6 cups cold water

1/4 cup dry white wine

3 shallots sliced thinly

8 small whole new potatoes

1 med. carrot sliced

2 tbsp. spoons sea salt

2 bay leaves

4(6 to 8 ounce cod filet's)

1 tbsp. spoon whole peppercorns

1/4 fresh chopped parsley

1/2 of a lemon sliced thin

2 cloves garlic sliced thin

Combine water, wine, shallots, potatoes, carrots, salt, bay leaves and peppercorn large shallow sided pot and bring to a boil on high heat. Reduce the heat to low just until the liquid is at a simmer

Now add the fish to the pot in a single layer, make sure the simmering liquid completely covers your filet's

Cook the filet's till the flesh is opaque and can be flaked with a fork...the internal temp of the fish should be around 175 degree's, and the veggies should be fork tender(about7-8 minutes).Serve the fish in 4 bowls, divide the veggies and delicious broth evenly, garnish with the lemon slices and fresh chopped parsley.....Enjoy

Beverage pairing: We like to have a chilled glass of Chablis, this is a simple dish and we don't want an over powering wine in the way of the subtle flavors of the cod. Chablis has good acidity with hints of fruit and mineral to enhance this wonderful dish.

Saco Bay Tackle Recipe

Sautéed Fiddlehead Ferns

This recipe is super easy and so delicious,  We like to make this as a side dish served with pork tenderloin, steak or grilled chicken...

1 Lb. Cleaned Fiddleheads

2 Cloves Chopped Garlic

1 tbsp. Spoon Olive Oil

Sea Salt/Fresh Ground Pepper

Bring a large pot of water to a boil, add fiddleheads and cook for about 3 minutes. have a large bowl of iced water to dump them into when there done...After you immerse them in the ice bath..drain and pat dry. Heat a heavy skillet on medium heat, add olive oil. Once the oil is heated add the fiddleheads and stir frequently, add salt and pepper. Cook about 2 minutes then add your chopped garlic, cook for about 2 minutes more or till tender....See how easy that was.....You can also give them a splash of white wine a minute before you pull them off the stove.

We like to serve these veggies with a drizzle of warm salted butter,a squirt of apple cider vinegar, or yellow mustard.....eat up, you won’t be disappointed..

!! Enjoy!!