Loyalist Browne settled in Bowdoinham, Maine in the late 1700's on what is known today as "Browne's Point". From this location in the center of Merrymeeting Bay on the Kennebec River, he fished for salmon, shad, smelts, striped bass and Sturgeon. It is said that Loyalist named his business "Browne Trading." As the years and generations followed, the Brownes continued in the seafood trade, selling their catch to customers in Boston and New York City, along with the Maine local trade. Caviar from the Kennebec sturgeon, shipped to the cities in iced barrels, became a particular trademark of their business.

Erle Browne, grandson of Loyalist, followed his family's fishing tradition, in the 1930's through the 60's. He was a lobsterman and clam digger, and fished for ground fish by tub trawl and the occasional halibut or tuna. In those days, any fish caught provided revenue or became food for the family.

Rod Browne Mitchell developed his passion for the sea and fishing at the side of his Grandfather Erle Browne. Working summers with his uncle fishing by hook and line out of Boothbay Harbor, and with his cousin, a guide on the Kennebec River, further honed his appreciation of what it takes to find, harvest and care for seafood. In 1976 he earned a degree in Marine Biology from Southern Maine Technical Institute in South Portland, Maine. An entrepreneur at heart, in 1979 Rod opened and managed a wine and cheese shop, the Winemporium in Camden, Maine, where he cultivated his taste for fine wine and excellent food.

It was here in the early 1980's that he met the now legendary Chef Jean Louis Palladin. Jean Louis, new to the United States and frustrated with the quality of seafood, asked Rod to find him fresh scallops. From Rod's knowledge of the local waters, experience as a scuba diver, and understanding of the local fishing culture, the now classic "Maine Diver Scallop" was introduced to America's cuisine at the talented hands of Chef Palladin.

Rod's true professional expertise had been discovered. His love of the sea, the thrill of the discovery and hunt, combined with his passion for great food and perfection now combined in the pursuit of new products for Jean Louis. Soon live urchins, Piballes (glass eels), live Lamprey, and the sweet Maine crabmeat which he coined "Peekytoe" (from the name "picked toe" used by the cottage industry of Maine crab pickers) were being served at the finest restaurants in the country. As more young talented chefs were trained or inspired by Jean Louis Palladin, the demand for Rod's expertise grew. Moving on from the wine store, Rod established his first wholesale business Caspian Caviar in 1984. From his Camden location he continued to source and ship seafood and caviar to his growing customer base of fine young chefs throughout America.

In 1991, Rod established Browne Trading Company with headquarters on the working waterfront in Portland, Maine. From here he was able to expand his sourcing to procure products from ports around the world and pioneered overnight shipping of the highest quality seafood to chefs and home gourmets around the United States.

His relationships and international contacts began to bring Browne Trading to the forefront of the caviar industry as well. Rod's understanding of the best methods to care for and deliver seafood from the moment of harvest to the kitchen have single-handedly raised the bar in the fine dining seafood industry. Soon he was called upon to provide the source of spectacular products and photographs to compliment the next expression of a great chef's talent: the cookbook. Working with his good friend Jean Louis in the production of Jean Louis Cooking with the Seasons was an unforgettable experience. Both locations and harvesters around Maine were brought to life as never before under the talented eye of photographer Fred Maroon. Rod's talents, sources and products have also been utilized in such fine culinary works as Alain Ducasse's Harvesting American Excellence, Charlie Trotter's Seafood, Eric Ripert's LeBernardin Cookbook, and Daniel Boulud's many cookbooks.

Soon Rod Mitchell and Browne Trading were becoming noticed by more than just the nation's great chefs. In 1992 Lear's Magazine did a feature article on Rod Mitchell including photographs on location with Maine scallop divers and "Peekytoe" crabmeat pickers with Jean Louis Palladin, Daniel Boulud, and Guenther Seeger. In March of 1997 Rod Mitchell received the Silver Spoon Award in Food Arts. Art Culinare's "Raw Fish Volume 44" Industry Spotlight declared: "While most seafood purveyors claim to carry quality seafood, the meticulousness with which Mitchell hand selects his products ensures that only the freshest, choicest fish and shellfish are shipped to his discriminating customers". New York Magazine featured Rod Mitchell with a 600-pound blue fin tuna at Browne Trading on the cover of their August 1999 issue "Where The Chefs Shop". In April 2006, Coastal Living Magazine rated Browne Trading Company second only to Pikes Place in Seattle as the Best Seafood Market in the nation. And almost 20 years after opening, Bon Appetit Magazine declared "Today, (Browne Trading) continues to be the nation's leading purveyor of ultra-premium seaood" (October 2009).

Under Rod's direction, Browne Trading Company, in addition to its signature fresh seafood and caviars, developed a renowned smoked seafood line including producing Daniel Boulud's signature smoked salmon. The quality of Browne Trading's smoked seafood and caviars have won many accolades in blind taste tests hosted by the Wall Street Journal, The New York Times, and The Boston Globe.

A speaker in such venues as the French Culinary Institute, the New York Wine Experience, and many product seminars in chefs kitchens, Rod Mitchell and Browne Trading Company have come to symbolize dedication to both quality and leadership in the seafood industry and culinary world. Having successfully built Browne Trading Company into a multimillion dollar business, Rod has been called upon to speak to educational groups and to be a resource for local entrepreneurs in many fields. He has appeared as a guest on televised cooking programs where his knowledge of ingredients compliments a chef's talent in creating consumer understanding, interest and excitement in culinary excellence.

Rod's passion for quality, and pleasure in sharing the knowledge of ingredients has led not only to long term relationships with many of the most talented chefs around the nation, but also to a commitment to promoting education and acknowledgment of culinary excellence. Browne Trading Company has sponsored many events at the James Beard Foundation and continues to be called upon by chefs wanting the best quality ingredients for special events. In partnership with the Jean Louis Palladin Foundation, Browne Trading Company was one of the first sponsors of the hosting young chefs from around the country for an intensive education in seafood procurement, quality and preparation.

As current global conditions change, Browne Trading is once again at the forefront of the caviar and seafood industry, promoting farm-raised and sustainable seafood and caviar choices. Rod Mitchell's selections and expertise are featured by such noted sources as the Wall Street Journal and the New York Times as well as many other lifestyle and culinary magazines. The success of our business is a reflection of Rod Mitchell's passion for the finest quality products as well as the desire to provide resources for the success of others in the culinary industry.