Elite Caviar Producers – Royal Belgian Caviar

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 »

Sourcing Fresh Maine Seafood

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 »

“Cooking” with Smoked Seafood

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 »

Maine Oyster Guide

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 »

James Beard Foundation Intern – Jenny Dorsey’s Second Week

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 »

James Beard Foundation Intern – Jenny Dorsey’s First Week

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 »

Browne’s Boutique Smoke Room & the Art of Cold Smoking

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 »

Packing Caviar at Browne Trading Co.

The Caviar Packing Room at Browne Trading is truly where the magic happens. This is where every type of caviar Browne Trading offers is selected and graded to ensure you only ever receive the finest quality product possible. Our caviar is handled directly & packed by hand by our Caviar Director, Richard Hall, under the… Read more »

How to Store & Care for your Seafood

In this blog, we are going to provide you with some essential advice on how to store & care for your seafood. Browne Trading goes to great lengths to provide you with only the best quality seafood possible. We want to help make sure you have the necessary knowledge to ensure that quality is sustained… Read more »

Ocean to Plate: The Journey of Quality Seafood

We have many wild caught seafood options here at Browne. This article will help explain how the fresh wild caught/harvested seafood we offer at Browne goes from the boat to your kitchen. It has to be said that getting pristine quality seafood from the world’s oceans to the dinner plate is no simple task. When… Read more »