TO PURCHASE FRESH FISH/SHELLFISH:

For all fresh seafood items, please call us 800-944-7848 for availability and the latest market prices.

We have many fish selections available but pricing and inventory change daily. Our sales staff is happy to make recommendations. Please remember that fresh fish is subject to fishery and seasonal constraints during the course of the year. Pricing includes the special packaging required to ensure that your fish arrives as fresh as when it came out of the water. We are pleased to fillet most whole fish at no extra charge. We ship priority for next day delivery to your door to ensure the highest quality of freshness.

American Red Snapper
These tropical or semitropical fish travel in Eastern offshore waters and the Gulf of Mexico, ranging as far north as Cape Hatteras. They are prized for their flavor throughout the country. Weight ranges from 3-6 lbs. each.

Black Sea Bass
Fast becoming a favorite fish in some of the finest dining rooms in the country, the Black Sea Bass is a species of supreme quality and choice flavor. Its tender, mouthwatering flesh is fit for the most formal of occasions, as well as the backyard grill. Their white flesh is sweet, and the skin is often left on and fried or crisped. Weight ranges from 1-3+ lbs. each.

Casco Cod
It is thought that the once large stocks of cod in the Northeast were part of the lure of the first American settlers. It remains a tradition here in New England to this day. The white flesh, which seperates into large flakes, is excellent in any preparation and a frequent main ingredient in seafood chowders. 10- 20 lbs. each, fillets available.

Gulf of Maine Haddock
A relative of the Cod, this versatile flaky white fish is excellent baked, poached or in chowders. It is the same fish as the famous Finnan Haddie from Scotland. Most cooking methods similar to preparing cod are suitable, especially in chowders, but baking and poaching yield the best results for the flaky, mild white flesh. Acquired daily from the Portland Fish Exchange, our haddock is certain to be fresh. Weight ranges from 10-15 lbs. each.

Lemon Sole Fillet
This flatfish, also called a Dab, are dayboat caught by New England fishermen. The very delicate fillet is excellent quick sauteed in olive oil with lemon. It has a wonderful sweet flavor. A favorite with children.

Monkfish Tails
With its unmistakable wide-mouthed grin of sharp teeth, this remarkable fish uses its atenna to lure smaller fish into its massive mouth. However, it's wonderful white tail meat has a very mild flavor that takes on the flavors of herbs or marinades, and is often called "poor man's lobster" by Mainers due the similar texture of it's meat. The tail of the monkfish can be butterflied and grilled, baked or fried. Tails average 2 -5 lbs. each.

North Atlantic Halibut
The largest of the flatfish family, the halibut has both eyes on a dark green to brown topside. Their blind undersides are snowy white, and their meat has a fine, close texture which can be steaked or filleted prior to baking, grilling or poaching. Our halibuts can range from 12 - 150 lbs. each, averaging 12-24 lbs., and are generally sold as fillets.

Striped Bass(Farmed)
In order to protect the wild stock of Striped Bass in Maine, we have sourced an aquacultured striped bass. Actually a hybrid of oceangoing Striped Bass crossed with fresh water White Bass, this fish has a mild, delicate and slightly sweet taste and bright white, flaky and moderately firm fillets. Prepare in any traditional striped bass recipe – whole baked or steamed, fillets grilled, pan seared, baked or fried. Average 1 – 3 lbs. each. Farmed – U.S.

#1 Grade Tuna Loin
Yellowfin and Ahi tuna are available year round. Their larger cousin, the Bluefin, is a special treat in late New England summers and are harvested right off our shores. The flesh of our graded tuna loins is deep red, sushi grade, and excellent in any preparation. Loin available by the pound.

Swordfish
Caught off our New England coast, Swordfish is available in loin cuts. Steaks of this firm white flesh are nutritious and unforgettable when fresh off the grill. Easy to prepare; be sure to cook swordfish thouroughly but quickly to retain moisture.

Wild Alaskan King Salmon
The Standard in wild salmon, these majestic fish have a full, rich flavor and glistening silver skin. 12- 18 lbs. whole, 4 -7 fillets (sides). Browne Trading also offers a variety of farmed raised and organic king salmons from both the Pacific and Atlantic.

Wolffish
Looks scary? Tastes wonderful! The wolfish eats lobsters, crabs, and shellfish. The resulting flesh is firm white, with a sweet flavor and a shellfish essence. Caught locally in our Gulf of Maine waters. 5-10 lbs. whole / 1-2 lb. fillet. Wild Caught. U.S.

Fresh Seafood from Hawaii

Kampachi
Sustainably farmed in "sea ranches" off the island of Kona, these beautiful amberjacks are similar to the popular hamachi (or yellowtail) and are renown as a fish of choice for sushi. With a subtle, pure flavor when cooked, it adapts to a variety of culinary styles and recipes and can be sauteéd, steamed, broiled or baked, spiced, sauced or dipped.
Sashimi grade, 4 - 6 lbs. each.

Opah
(Seasonal/Very Limited Supply)
This fish has silvery skin with pink and white spots, crimson fins, eyes encircled with gold, and vibrant red flesh. The large-grain flesh turns white when cooked. Try boiling, poaching or steaming to release its full, rich flavor.
Whole fish weighs upwards of 50 lbs., sold as loin cuts averaging 2-4 lbs. each.

Black Pomfret (Monchong)
(Seasonal/Very Limited Supply)
Harvested in deep Pacific waters near Hawaii, this black-scaled fish has a high oil and fat content, so it is particularly well-suited for the grill. It can also be broiled, sauteed or baked. The flesh is transparent white, with pinkish overtones suggestive of the tropics. 12-18 lbs. average, sold as loin cuts by the pound.