Spring is here – and with our Maine rivers finally cleared of ice the Oyster Season is upon us. In this “Maine Oyster Issue” we explore the history and harvest of our two famous oysters – the Eastern Oyster and even rarer European Oyster, the Maine “Belon”. Check out the Browne Trading “Maine Oyster Guide”… Read more »
In this abbreviated “Special Holiday Issue” we share with you some inspirations for Holiday Feasting & Celebrating! Inside you will find a profile of a Holiday Tradition from Italy that is finding its way into many American kitchens on Christmas Eve: “The Feast of the Seven Fishes”. We also showcase some Tips on Serving Caviar for… Read more »
Our Fall Issues tells the story of the “Peekytoe”Crab – a Maine specialty and a trademark product of Browne Trading Co. James Peterson has crafted a beautiful pictorial recipe of his take on classic Bouillabaisse – and we showcase a spotlight on its main ingredient, the Scorpionfish. And you can learn more about a farm-raised alternative… Read more »
Inside our Summer Issue you will find a profile of the featured “Local Source” – Our Own Maine Smokehouse, along with Spotlights on the DAURADE and Pacific GEODUCK CLAM. Acclaimed Cookbook Author James Peterson shares a pictorial on his take on HOW TO ROAST the DAURADE – and serve it “Whole”.
In our first installment for 2013 we speak with Matt Morretti of Bangs Island Mussels to learn how these local Maine mussels are cultivated, share profiles on Siberian Sturgeon and New Zealand Langoustines, and learn how to make “Crustacean Butter” courtesy of James Peterson.
Browne Trading is pleased to showcase the Winter Installment of our Company Newsletter. Click on the cover to read on!
Our last newsletter of 2012 showcases an invaluable source of our wonderful local Maine seafood: the Portland Fish Exchange. We also take a look at the under appreciated Atlantic Pollock and new farmed Turbot imported from Spain, share our Caviar Pick of the Holiday Season, and share a beautiful pictorial on how to Poach a… Read more »
Spring Installment of the Newsletter is now posted – Wild King Salmon is back in season, learn about our Local Maine Kelp (and how to cook with it) and James Beard Award Winning Cookbook Author James Peterson has contributed a beautiful recipe expressly for our readers!