Taste: earthy, nutty, creamy, clean Color: silver to dark steel Pearl Size: medium plus (2.6-3.1mm) Texture: firm Country of Origin: Belgium ...
View full detailsTaste: strong, sweet Color: translucent red/orange Pearl Size: large (5-7mm) Texture: firm Origin: Alaska, United States Species: salmon (O...
View full detailsFeatured in New York Times Wirecutter's "The 100 New Gifts We're Most Excited About This Year" Taste: mild, sweet with a touch of salt Color: ...
View full detailsTaste: rich and creamy Color: black Pearl Size: medium Texture: delicate Country of Origin: Idaho, USA Species: (Acipenser Transmontanus) Wh...
View full detailsTaste: rich, toasted grain notes and nutty with a hint of ocean brininess Color: brown to dark amber Pearl Size: medium (2.1-2.5mm) Texture: ...
View full details
"When I'm looking for the best quality caviar and the freshest seafood to serve my demanding New York clientele, I rely on Rod Mitchell's consistently superior product."
Chef Daniel Boulud
"Rod Mitchell has selected fresh seafood for me for the past 25 years. I find the quality and supply exceptional and consistent."
Chef Eric Ripert
"Rod Mitchell was always there to provide me with the best quality fish available. It is a relationship - and friendship - that we cherish greatly"
Chef Thomas Keller
Quality is all we know. Raised with generational knowledge of Maine’s pristine waters, Rod Browne Mitchell founded Browne Trading Company to bring the best seafood and caviar to fine dining restaurants and home kitchens alike from Maine and beyond.
This buttery cappellini showcases the exceptional flavor of Gambero Rosso prawns, one of the Mediterranean’s most prized seafood delicacies. Harvested from the deep waters off the Italian coast, these vivid ruby-red prawns are celebrated for their naturally sweet, rich flavor and delicate texture. Tossed with garlic, butter, olive oil, and a touch of lemon, the pasta allows the prawns’ clean, refined character to shine in a simple yet luxurious preparation.
Japanese flavors meet French technique with our Hiramasa recipe. We're subbing white wine for sake to create a bright, luscious and unique beurre blanc that heavenly transforms our light hiramasa.
Snap up early spring leeks if you see them at your local farmers’ market; their subtly sweet flavor makes this risotto a bright and comforting base for the whole roasted fish. One whole sea bass will easily feed two people...
