Browne Trading Co. is nationally recognized for its superior fish quality by America’s finest chefs. This same selection of pristine quality fish is now available for overnight delivery directly to your home. Our fantastic selection of seafood are fresh, never frozen, and are typically out of the water 1 to 2 days of being caught.
Our selections hail from as nearby as our Portland Fish Exchange and as far away as New Zealand. All seafood purchased by Browne Trading is hand selected and inspected for top quality freshness only. For fish caught in the wild, Browne Trading primarily buys fish that have been line-caught, not trapped in nets. For those fish being farm raised, we seek and give preference to those producers only raising the best farmed fish in the industry – not just domestically, but globally – who apply only the best practice husbandry when raising their seafood all-naturally fed fish.
Selections listed may rotate depending upon weekly catches, supply, and the season. In all instances, we make every effort to ship whole fish or fillets as close to the average weights listed in the product descriptions.
Showing 1–12 of 18 results
Closely related to trout and salmon, many find Char a superior eating fish than either. It has a pink to white flesh, with a finer flake than either salmon or trout and is sweet-tasting and somewhat milder in flavor than salmon. Excellent in many preparations including sauteed, grilled or baked (prepare as you would a…
Black Sea Bass$75.00
Fished along the Eastern seaboard from Rhode Island to Virginia, the Black Sea Bass is one of the most versatile fish for preparations – and one of our most popular. Simply one of the best fish to grill or bake whole. Their white flesh is sweet and mild when cooked – and many prefer to…
Large stocks of cod in the Northeast were part of the lure of the first American settlers. It remains a tradition in New England to this day, and a true classic of our regional cooking. Ours are landed at our local Portland, Maine Fish Auction or nearby in Gloucester, Massachusetts. We also source from Icelandic…
The European Dover Sole is universally considered to be one of the best tasting fish in the sea. Chefs urge to cook the Dover Sole simply and not mask their superb taste. The tender, moist flesh shines in the kitchen with even minimal attention: prepare it a la meuniere, on the grill with lemon wedges…
Fluke (Flounder) fillet$50.00
Also known as the Left Eye or Summer Flounder, fresh Fluke are caught in the cool waters off the New England and Mid-Atlantic shores. This flatfish’s white, flaky meat is sweet and lean. Although firm in texture, it can be delicate when prepared and care should be taken to not dry out the thinner fillets…
A close (but smaller) relative of the cod, our Haddock are landed fresh from the Gulf of Maine (we also source from Icelandic waters as necessary) – and is a favorite here in Maine when battered and fried as classic “Fish and Chips”. But this versatile fish is also excellent baked, poached, or in chowders –…
A rare find on US Markets, John Dory is an unique fish that seemingly has no close relative; an odd-looking species that is unlike any other in the seas. However, it is prized for its delicious fillets. The Dory is an oval-shaped, flat-bodied fish – extremely thin – with yellow-brown to a grayish olive green…
An iconic fish in Japan’s cuisine – and culture – the Madai Snapper is actually not a snapper but a sea bream from the Sparidae family. Hailed as the best eating among the many species of sea bream – usually know as “tai” – they are found in Japanese and regional Pacific waters. Madai are…
Browne Trading takes great pride in purchasing only the best North Atlantic Halibut, landed in the Gulf of Maine up through Canada’s Bay of Fundy.These fish are of highest quality and pristinely fresh, with an average weight ranging between 30 to 60 Lbs each – although we do see some come in over 100 pounds.…
Caught in the deep cold waters of New England, this remarkably ugly fish uses its antennae to lure smaller fish into its massive mouth full of sharp teeth. But with the Monkfish, the head is usually discarded as all its meat resides in its tail. The very firm flesh is lean, and similar in texture…
The huge popularity of the Red Snapper in American cuisine is easy to understand: they look beautiful, have wonderful flavor, and can be prepared in almost any cooking method. These tropical or semitropical fish travel in Eastern offshore waters and the Gulf of Mexico ranging as far north as Virginia- ours are landed off the…
Rouget (Red Mullets)$60.00
Whether utilized in a classic bouillabaisse terrine, stuffed and baked, or pan-fried and featured at the center of the dish, the Red Mullet (Rouget to the French) is a highly coveted European delicacy (demand dates back to the Romans!) and often hard to source in the U.S. Travelers to Europe who have experienced the Rouget…