1 (2 1/2 to 3 lb.) whole fish
Salt
2 c. soft bread crumbs
1 c. minced celery and leaves
1/2 c. butter, melted
1/4 c. sweet pickles or pickle relish
2 tbsp. finely chopped onions
1/2 tsp. salt
1/16 tsp. pepper
2 bacon strips, cut in half
1/2 tsp. sage

Sprinkle cavity with salt. Combine bread crumbs, celery, butter, pickles, onion, sage, 1/2 teaspoon salt and pepper in bowl. Mix tightly, beat well. Fill cavity with stuffing mixture and close with skewers. Place fish on rack in shallow roasting pan. Arrange bacon strips over fish and bake at 325 degrees for 45 to 55 minutes.