Learn more about how to prepare fresh seafood, selecting caviars, sustainable fishing practices, detailed species profiles and preferred harvesters that supply Browne Trading Company. Your place for Browne and Seafood News!
If you are interested in learning about how we source, pack and grade your caviar to order click here!
To learn about the history of how Browne came to be the company Michelin star restaurants turn to when they want pristine quality seafood click here!
For one of our most interesting and special stories, click here. Veta la Palma is truly the future of sustainable aquaculture.
Over a decade ago, Browne Trading developed and introduced our Seafood “Species Spotlights” to provide our restaurant chef clientele with more descriptive product information so they could make informed purchasing decisions about our seafood items. They were also crafted to help wait staff that may be unfamiliar with the fish to “tell the story” to…Read More
New England’s Chilly Waters are Home to Some of the Highest Quality Scallops in the World. The Maine Scallop season generally runs from December through April, while the coveted scallops of Nantucket are harvested November through March. The majority of New England’s scallops are harvested by mechanical dragging, with less than 1% of these sweet…Read More
Back in September our blog gave you a “behind the scenes” look in our Caviar Room. You got to see how we receive, grade, and pack your caviar to order. In this article, we wanted to highlight one of those exclusive caviars that are being hand-packed on a daily basis by our diligent team. The…Read More
The Portland Fish Exchange and Browne Trading Company In early September our blog examined the lengths we go to get ocean fresh seafood to your kitchen. When it comes to freshness and superior quality, it begins with the catch method, continues with the fishermen and finishes with the fishmonger. Browne’s goal is to only ever…Read More
Too often we take the approach of offering our smoked seafood as “stand alone” items meant to be served largely ungarnished on platters for special occasions; entertaining, Holidays, etc. and thus their other culinary possibilities can be overlooked. This week’s blog offers you some examples of how smoked seafood can be incorporated into more involved recipes. Since smoked seafood requires…Read More
It might surprise some that there are only five unique species of oysters in the United States – and from Maine to the Gulf of Mexico, the champion is the common Eastern Oyster, or Crassostrea virginica. This Eastern Oyster has many different market names (think “Wellfleets” “Blue Points” “Dodge Coves” etc.) so named after where…Read More
Browne Trading was one of the first sponsors of the Jean-Louis Palladin Professional Work/Study grant – which is now a part of the James Beard Foundation. This internship program brings young chefs from around the country to Browne for an intensive education in seafood procurement, quality, and preparation. This year Browne welcomed Chef Jenny Dorsey. Below you can read her compelling…Read More
Browne Trading was one of the first sponsors of the Jean-Louis Palladin Professional Work/Study grant – which is now a part of the James Beard Foundation. This internship program brings young chefs from around the country to Browne for an intensive education in seafood procurement, quality, and preparation. This year Browne welcomed Chef Jenny Dorsey.…Read More
Last week our blog gave you a “behind the scenes” look at our Caviar Room here at Browne. We showed you how our Caviar experts receive, grade, and pack your caviar to order. In this blog, we are going to examine another fascinating area of Browne’s operation. That is our boutique Smoke Room. In particular,…Read More