Contact Us

  • Bayley's
  • 207-883-4571
  • 9 Avenue 6 Scarborough, ME 04074 United States

Information

About us

In 1915 Stephen E. Bayley settled in Pine Point, dug clams in Jones Creek and trapped lobsters off the coast to feed his wife and four sons. When there was enough left over to sell, his wife Ella would cook the lobsters and sell them to people through her kitchen window.

The years passed and the business grew enough so that Steve and his sons bought lobsters from other local fishermen, and built tanks so that they could store larger quantities of lobsters in order to sell to restaurants and other dealers. The business is now owned and run by Steve’s grandson Bill and his great-granddaughter Susan.

Our products are always fresh and as such are subject to seasonal availability.

Our website only accepts orders placed three days in advance.

We are pioneers in the shipping of lobsters and have sold over 30 million pounds of lobsters!

207-883-4571

9 Avenue 6
Scarborough, ME 04074

Bayley's

Haddock Recipes

                                                                  


Baked Haddock with Caramelized Onion and Bacon

  • 1 pound of FRESH Haddock
  • 2 tablespoons melted butter
  • 1/4 pound center cut bacon, chopped
  • 1 Vidalia onion, chopped
  • 1 tablespoon chopped garlic
  • 2/3 cup bread crumbs
  • 1 teaspoon dried thyme
  • 1 tablespoon capers (drained)
Preheat oven to 375. Render bacon in sauté pan until bacon is crisp and then remove it to drain on a paper towel. Add onions to bacon fat and cook on a low heat until onion are very sweet. Add garlic, bread crumbs, thyme and capers to pan. Remove pan from heat. Coat haddock in melted butter and place in a baking pan. Press bread crumb mixture on top of fish and bake haddock for 15-20 minutes, depending on thickness. *NOTE* All haddock fillets have a thick end and a thin end (head and tail). For even cooking, just fold over a portion of the tail end so that the fillet is an even thickness across in your baking pan.
   
 
 
                                       


Oven Roasted Haddock

  • 1 1/2 cups cracker crumbs
  • 1/2 cup chopped fresh parsley
  • 1 lemon, zested
  • Coarse salt
  • 4 half pound haddock fillets
  • Olive oil
  • 2 large cloves garlic
Preheat oven to 400 degrees F. Place bread crumbs in a shallow dish. Mix in garlic, parsley, salt and lemon zest. Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes. Serves 4.