At Browne Trading Company, we take great pride in our traditional methods of producing the finest all-natural smoked seafood available anywhere. All our products are produced by hand under the supervision of our Smoke Master at our boutique smokehouse on premises at our headquarters in Portland, Maine.
The result is smoked seafood unlike any others you may have tried.
Stage 1: “Best Ingredients”
We start with the very best, fresh farm-raised Atlantic Salmon fillets. We find these high quality fish are ideal for curing and smoking while retaining superior flavor and texture.
Stage 2: “All Natural Curing”
Each of our smoked salmon varieties is brined and cured in genuine sea salts and natural cane sugar and cured again with only all natural ingredients to give each selection a unique flavor.
Curing is done for over 12 hours on air racks. Once done, the brine is rinsed, and the fillets are ready for smoking.
Stage 3: “Smoking”
The fillets are placed into our industrial smoker and cold smoked over American hardwood chips. Cold smoking is at lower temperatures, not cooking the fillet, but rather imparting the smoke into the fish itself. The smoking process takes over 6 hours to complete.
Stage 4: “Slicing & Packing”
Once the fillets have been smoked at the right temperature and duration, they are trimmed and hand fed through a slicer. Our staff then hand packs each and every unit for retail sale on premises.
Stage 5: “Finished Product!”
Using the best ingredients, proven processes, and genuine care results in the finest smoked salmon on the market: smooth and buttery in texture with a wonderful smoky finish!