HOURS Monday - Friday: 9 to 5 Saturdays: 9 to 4 Sundays: Closed

977 Portland Rd US Route 1 Saco Maine 04072 Phone: 207 284 4453 Click here for directions E-mail us at: info@sacobaytackle.com

• Home
• Shop Online
• Fishing Reports
• Resources
• Photos Gallery
• Seminars
• Recipes

 

Tired of the same old turkey or ham? Then give this traditional roast goose recipe a try. The overnight brining ensures very flavorful and moist meat.And yes you can use wild Canadian goose in place of the store bought one.......We have done both,but find the goose you get from the store has much better skin for roasting and better overall flavor.....Make sure you follow all the steps......Brining is critical... 

Filling the cavity with fruit, not only gives the roasting goose a wonderful flavor and scent; it also makes your kitchen smell divine. Also, carefully pricking the skin is the secret to a beautiful crispy finish.

Serves 8

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Ingredients:

• 1 1/2 gallon cold water
• 1 cup kosher or sea salt
• 1/2 cup brown sugar
• 2 bay leaves
• 1 tsp black peppercorns
• 1 (10-12 pound) young goose, fully thawed
• Salt and pepper to taste
• 1 apple, peeled and quartered
• 1 onion, peeled and quartered
• 1 orange, quartered
• 1 lemon, quartered

Preparation:

1. Add the 1 1/2 gallons of cold water to a container, or stockpot large enough to fit the goose and brine mixture. Add the salt, sugar, bay leaves, and peppercorns, and stir to dissolve the salt and sugar. Unwrap the goose and remove anything in the cavity. Rinse and trim any excess fat from the neck and/or tail end of the goose and place into the brine so that it is completely submerged. Cover and refrigerate overnight, or up to 24 hours.
   
   
2. Remove the goose from the brine and pat dry, inside and out, with paper towels. Sprinkle the goose cavity generously with salt and pepper. Put the onion, apple, orange and lemon into the cavity. Place the goose, breast-side up, in a large roasting pan with rack, to keep the bird at least 1 inch off the bottom.
   
   
3. With a small sharp knife, or large needle, prick the goose skin all-over, especially where you can see and feel fat under the surface. Be carefully NOT to piece the flesh, only the skin and fat. This will allow the fat to drain during the cooking and make for a crisper skin. Salt and pepper the goose to taste, and add 2 cups of water into the bottom of the pan.
   
   
4. Roast at 350 degrees F. for 2 1/4 to 3 hours, until it reaches an internal tempreture of 170 degrees F. Remove from oven and cover loosely with foil and let rest for at least 25 minutes before carving.

                              !! Enjoy !!                              

                                   

Saco Bay Tackle Recipe

Fish Stock

This stock is so much better than the store bought sodium soaked stocks we find in the supermarkets.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 then having a bowl of delicious homemade fish chowder in the middle of January or February when its snowing out.

4 cod racks wth. head

1 Lrg. 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 tbl. spoons course sea salt

12 cups cold water

In a large stock pot put the fish in first followed by the vegetables,bay leaves, salt&peppercorns.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 its 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 Eatin!!

Saco Bay Tackle Recipe

****Poached Cod****

This is a great recipe that is quick and easy...soo 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 Tbl. spoons sea salt

2 bay leaves

4(6 to 8 ounce cod filet's)

1 Tbl. 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

Sauted 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 Tbl. 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 em 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 wont be disappointed..

!! Enjoy !!

Saco Bay Tackle Recipe

Saco Bay Brick House Chili

This recipe is a big favorite and warms the belly,I always make a big pot of this chili to have the next couple of days.Make sure to have some shredded cheddar cheese,sour cream,and chopped onion for condiments.Don't forget the hot sauce to.It's great reheated and I also save some for chili fries and nachos....Delicious.

4lbs. 85% Lean Ground Beef

1 28oz. Can  Whole Peeled Tomatoes

1 28oz. can  Crushed Tomatoes

2 16oz. Cans  Dark Red Kidney Beans drained/rinsed

1 Large White Onion Coarsely Chopped

3 Ribs  Celery Chopped

4 Large Cloves  Garlic Chopped

1 Green Bell Pepper Chopped

3 Fresh Jalapeno Peppers Chopped

1/2 Cup Fresh Cilantro Chopped

1Tbl. Spoon Ground Cumin

3Tbl. Spoons Chili Powder

Fresh Ground Black Pepper

Sea Salt

2 Tbl. Spoons Vegetable oil

1/4 cup molasses

We like to use a heavy 8 to 10 quart pot when making this chili so all the bits and pieces don't get stuck on the bottom,adjust the heat at medium high and add the oil to your pot.Let the oil heat for 2-3 minutes then add the ground beef,cook until the meat is brown.Drain off the fat and add onion,celery,green pepper,jalapeno pepper, garlic,and molasses.Add a good dash of salt and pepper and give it a stir.Cook till the vegetables are translucent.Once the veggies look done add your chili powder and cumin.....Mix well then add the beans and tomatoes,let this simmer for about 10 minutes stirring occasionally.Now add half of your chopped cilantro and stir well,cook a few more minutes then remove from burner.Serve with your condiments and remaining chopped cilantro

we also like to have some corn or garlic bread to dip in the chili.

Saco Bay Tackle Recipe

It's snowing out...and you feel like cooking.If your like us and constantly watch the local weather during the winter....we are looking for the(Perfect Storm)which means brisk northerly winds,pounding surf,and a few hail Mary's to wash up some of these tasty bivalves the hen clam.....You can venture out around low tide to find them laying on the beach near the waters edge.The beach is quiet,it's just you and the seagulls,pipers,and the occasional sea duck bobbing in the surf close to shore.There are a  few things you will need though to make your trip a success.First dress according.....Make sure to have good warm insulated waterproof gloves and boots,a sturdy 5 gallon bucket,and 6 or 8 inch stiff blade knife.I like to remove the meat from the clams at the beach so we don't have to lug those heavy shells home and give em away to the neighbors to use as ashtrays.We do like to save a few of the smaller unbroken shells though to use for our stuffed clam

recipe.Just give em a good scrubbing with hot soapy water and let them air dry. 

Wood Island Clam Chowder

2Lbs. fresh chopped hen Clams

3to4 large Yukon gold potatoes peeled and cubed

2 stalks of celery chopped fine

1 large onion chopped

3 cloves garlic minced

1 stick of butter(Kate's of Maine)

1 quart light cream

Salt/Pepper to taste

Start with a large pot about 10 to 12 quart should be fine,set your burner at medium heat and add half a stick of butter and heat till melted.Now add your celery,onions,and garlic....season with salt and pepper and cook till the veggies are almost translucent(Not Brown).Add your peeled and cubed potatoes in the pot and stir well,cook for a couple of minutes and add enough water to just cover the potatoes.increase heat to medium high for a few minutes to parboil the potatoes.....Keep an eye on them though,you don't want to cook them to much and have potato mush.Add chopped clams,cover and cook about 5 minutes.You don't wont to over cook the clams as they will become tough and chewy.Add cream salt/pepper to taste,stir well cook uncovered and bring to a simmer.Turn heat to low,add the half stick of butter and give it a good stir.......Serve in heated bowls  with hot rolls or oyster crackers....This makes are great appetizer or meal on a cold winters day....Enjoy.

        

Saco Bay Tackle Recipe

Shark Bite Salsa

This salsa is the best you will ever have(TRUST ME)no preservatives or fillers.

A neighbor of mine made this for me 10 years ago,she's from Mexico and is a hell of a cook.She laughed about all the salsa's that are here in the states.She said most of them tasted like pasta sauce. 

The most important ingredient is the tomato,try to use ones from your garden or buy them at the local farmers market......Tomatoes from the store taste like cardboard....Period.

  4 Lg. really ripe tomatoes- roughly chopped

  3 fresh jalapeno peppers - seeded and finely chopped

2 Lg. cloves garlic - minced

1 med. onion - finely chopped

1 small handful cilantro - discard stems; chopped

couple dashes of Tabasco sauce

1/4 Tsp.ground cumin

juice from 2 limes

salt/pepper to taste

Mix all ingredients together; finish with a dollop of sour cream.  Serve with warm, good quality tortilla chips

!!Enjoy!!

Saco Bay Tackle Striper Ceviche

Ceviche/Seviche

Flavors of the ceviche will depend on the combination of citrus fruits you use,and also other ingredients used in the marinade.The marinade juice could be lemon,lime,or sour orange,or a combination of two,or even all three juices......We like a combo of lemon and lime.The acid in the fruit juice and the action of salt called for in the recipe, not only "cook" the fish but prevent the growth of micro-organisms in the fish,softening the fibers as it marinates. We like to add hot peppers,green peppers,garlic ,and onion to add body.

We like to serve my ceviche in a fancy bowl.....grilled pita bread,or buttered saltine crackers are a great side.......Don't forget the ice cold Heineken Light,or Shipyard Summer Ale to wash it down.

Here is the version I like best,and trust me I have tried quite a few... 

2Lbs. of striper fillets.

2 cups lemon juice.

1/4 cup soy sauce.

1/2 cup thinly sliced onion.

1/4 teaspoon ground white pepper.

1 teaspoon course sea salt.

Remove the skin from your striped bass fillets and slice them 1/8 inch thick.Mix the other ingredients and pour over the fillets that have been placed in a glass bowl .....Let it marinate overnight.......

!!Enjoy!!

This is a great recipe from our friends at Snell's Farm.WOW great on a burger,or just to nibble on.

Old Fashioned Sour Mustard Pickles

Cucumbers

2 quarts of apple cider vinegar

1/2 cup of salt

1/2 cup of sugar

1/2 cup of dry mustard

couple of garlic cloves(peeled&mashed)

                               Wash and dry whole cucumbers and garlic and pack them into a jar or crock,the bigger the better.

Mix together other ingridients and pour over cucumbers.Close jars or crock and store in a cool place.The pickles will be quite sour within a week.

!! Enjoy !!

                             

                      

Zuppa Di Cozze Alla Procopio (mussel Soup)

Clean the mussels with a small flat knife or stiff brush. Remove all barnacles, sand and their beards.  In a saut'e pan, lightly brown one onion and three cloves of finely chopped garlic in olive oil.  Add a teaspoon of red crushed pepper, six leaves of fresh bay leaf and the juice from one lemon.  Drop in two pounds of fresh diced tomatoes.  Add one cup of dry white wine and one cup of chicken broth and simmer for 15 minutes.  Now add the 4 quarts of mussels, stirring lightly.  Cook until shells are open.  Pour over your favorite pasta.

Donato Fortebraccio(My godfathers Italian fish tales)

Aragosta con Limone E Sambuca (Lobsters with Lemon and Sambuca

Lobsters, Select boiled, 1/2 cup bread crumbs (breaded)

4 cups crushed Ritz Crackers/ Fennel (seeds) 10 chopped leaves/ 1/4 cup olive oil

2 TBSP Chopped Parsley

1/4 cup Sambuca /  Salt and Pepper

After lobsters are boiled, split them lengthwise down the middle, being caredul not to fracture the shells.  Remove the meat and place with the breadcrumbs, crackers, fennel, oil, and pardley in a large bowl.  Salt and pepper to taste, Loosely stuff the lobsters shells and arrange in a large baking pan.  Drizzle Sambuca, lemon juice and butter over the top and bake for ten minutes in a preheated oven 375 degrees. 

MAPLE-SOY-GLAZED MACKEREL FILLETS WITH AVOCADO
2/3 cup rice vinegar (not seasoned)
1/2 cup soy sauce
1/2 cup dry Sherry
1/2 cup dark amber or Grade B maple syrup
1 large firm-ripe California avocado
2 teaspoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (7- to 8-oz) Spanish mackerel fillets with skin (about 1/2 inch thick)

Accompaniments: rice; lemon wedges
Briskly simmer vinegar, soy sauce, Sherry, and maple syrup in a 9- to 10-inch heavy skillet over moderately low heat until reduced to about 1/3 cup, 20 to 25 minutes. Keep warm.

Prepare avocado while sauce reduces:
Quarter avocado lengthwise, then pit and peel. Cut lengthwise into 1/2-inch-thick slices, then gently toss together with lemon juice, oil, salt, and pepper in a small bowl.

Glaze and bake fish:
Preheat broiler. Line a large (15- by 10-inch) shallow baking pan with foil. 3Reserve about one fourth of glaze in a small bowl.

Arrange fillets, skin sides down, in 1 layer in baking pan. Spoon about one third of remaining glaze over fillet, then spread with back of spoon to coat evenly.

Broil fish 5 to 6 inches from heat, without turning, 2 minutes. Remove pan from broiler and coat with another layer of glaze, then broil 2 minutes more. Remove fillets from broiler and apply a third coat of glaze, then broil 1 minute more (for a total of 5 minutes). Remove from broiler and, with a clean spoon, apply reserved glaze. (Reserved glaze will not have touched uncooked fish.)

Divide avocado salad among 4 plates, then serve fish alongside it.

New England Fish Chowder

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock, Traditional Fish Stock, Chicken Stock, or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)

For garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.

2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.

3. Add the potatoes and stock. If the stock doesn'#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn'4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

5. When ready to serve, reheat the chowder over low heat; don',et it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.

6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

CookŽotes
Cod and haddock are very similar, but large haddock is just a little firmer and doesn'"reak up quite as much as cod, making it easier to produce a chowder with large chunks of fish. But even more important than the type of fish is the way you prepare it. Both cod and haddock, and their cousins pollack and hake, all flake apart naturally. Therefore, it isn'.ecessary to cut them into pieces. Simply add the whole fillets to the chowder, cook it a few minutes longer, and remove it from the heat, without stirring it again. When you reheat the chowder, the fillets will break into lovely big chunks of tender white fish. Most fish can be used for New England Fish Chowder, but if the fish you choose is not native to New England, then your chowder should be called "New England style." Depending on their tendency to break up naturally, some fish need to be cut into pieces.

Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by far the best choice for this recipe. I urge you to make it, but if you can'4here are alternatives listed in the recipe.

For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.

Makes about 14 cups; serves 8 as a main course.

 

SHRIMP SKEWERS WITH CHARRED-TOMATO VINAIGRETTE

MANHATTAN CLAM CHOWDER

Treat yourself to fresh clams for this recipe — they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

Active time: 30 min Start to finish: 45 min

Copyright 2000-2006, All Rights Reserved, Saco Bay Tackle Company
Another site hosted by HelpfulWebsite.com [admin login]