When some jilted soul coined the phrase “There are plenty of fish in the sea,” he or she must have been comforting themselves at Mac’s Downeast Seafood in Auburn. Ahh, the choices.

Haddock: Fresh off the boat. Sold by the pound or, if you prefer, freshly breaded and cooked up for Mac’s “signature” item: a haddock sandwich. The small is $6, the large $8.

Shrimp: Raw or cooked. Small Maine or jumbo. Or cooked and shelled. Or breaded, fried and served hot beside an order of hand-cut fries, a side of freshly made coleslaw and homemade tartar sauce.

Lobster: Fished out of a salt-water tank and bagged up for you to take home or, better yet, steam-cooked at no additional charge. And if you don’t mind the premium price, you can purchase clear, hand-picked lobster meat by the pound — the no-mess, super-quick and close-to-perfect way to add variety to a dinner salad or a fancy topping to your next grilled sirloin.

More lobster! We’d be remiss in not mentioning Mac’s lobster rolls. Offering diners two options, lobster salad (mixed with mayo) or clear meat (tender chunks of lobster, no mayo), they come in two sizes: The small is made on a round Kaiser roll; the large on a crusty, 8-inch grinder-style sub roll. All lobster for the sandwiches is cut in-house. Current lobster roll prices on the menu range from $11 to $15.

Those are some of the choices you have to make when you stop at Mac’s for your proteins and omega-3 fatty acids. The restaurant is located at 894 Minot Ave. in Auburn, and features several inside tables and counter stools, and numerous umbrellaed picnic tables outside. The business offers take-out and maintains a well-stocked retail seafood counter too.

Partners Tom Coulombe and Paul Camire began operating the seafood restaurant in November 2007. They say their primary focus from Day One has been to offer the freshest seafood possible. And by fresh, they mean straight off Portland fishing boats. During their busiest seasons, lobster deliveries are usually made daily. “That’s what we’re known for,” Coulombe said.

Coulombe said when they first went into business together, he and Camire developed their own unique recipes and ways of prepping the food they serve, and have kept things consistent throughout the years.

Coulombe and Camire shared with us a recipe for their basic New England fish chowder and — because it’s very popular and they sell a lot of it retail — for their seafood stuffing.

The stuffing is easy to make and is a sure-fire way to perk up a simple white fish such as haddock, sole or flounder. It can be cooked underneath the fish or rolled up inside thin strips of fish. You can also simply sprinkle the stuffing across the top and it will turn a little crunchy with baking — “Which is how I like it!” said Coulombe.

Though he didn’t mention it, I believe the decadent stuffing would make for some excellent stuffed mushrooms too. If you’re looking for a quick dinner, you can pick up a package of the cooked stuffing at the store — a half-pint for $2.50 or a pint for $5 — while you’re there buying some fish.

Camire has been in the restaurant business for 40 years, including a 27-year stint at the Village Inn in Auburn. He willingly shares cooking advice with customers. The most common queries asked of him: How long to cook haddock or scallops, and at what temperature?

Turns out, the answer is simple: Bake at 350 degrees for approximately 20 minutes. That covers most of the fish varieties they sell, including salmon.

People will often ask Camire how to embellish salmon. Since that can vary by a person’s preference — citing, for example, his own fondness of Cajun spices — Camire said he might suggest lemon and pepper, or a white sauce seasoned with dill and a hint of lemon.

When it comes to scallops, he said, “Sometimes simple is better,” and he suggested sauteing them in olive oil and adding a little seasoning.

For folks less inclined to order seafood, Mac’s menu offers several options: chicken, cheeseburgers, hot dogs and Philly steak subs. For parties or special events (and often during the holidays) Mac’s Downeast Seafood offers a variety of party platters.

And let’s not forget the restaurant’s individual clam bakes (completely cooked meals consisting of a one-pound lobster, a pound of clams, corn on the cob and a red potato), which are sold at market prices and will be available starting mid-May. Perhaps the perfect way to usher in summer?

New England fish chowder

3 pounds fresh haddock

6 ounces salt pork, diced small

3 pounds potatoes, diced into 1/2-inch cubes

1 medium onion, chopped

2 quarts whole milk

1 pint heavy cream

1/2 pound butter

In kettle, cover diced potatoes with water and cook on medium heat for 10 to 15 minutes until tender. While the potatoes are cooking, saute the salt pork, onions and butter in a fry pan until tender then add the fish and simmer for 15 to 20 minutes. Once potatoes are done, drain and return to pot, add the salt pork, onions and fish to the potatoes. Stir in the whole milk and heavy cream. If necessary, return to heat on low; heat until it reaches the proper serving temperature.

Mac’s Seafood stuffing

2 pounds crushed Ritz crackers

3 sticks butter

3/4-pound fresh shrimp

1/4-pound crab meat

1 ounce cream sherry, adjusted to taste

Saute shrimp, crab and butter in fry pan. Add remaining ingredients. Place under or over your fish in a baking dish and bake. If preferred, the stuffing can be rolled up inside strips of fish prior to baking. Leftover stuffing can be frozen.

Mac’s Downeast Seafood

894 Minot Ave., Auburn

Hours: 10 a.m. to 7 p.m. During the summer, closes at 8 p.m. on Friday and Saturday

For more info, go to www.macsdowneastseafood.com or call 777-5871.