Wholesale is our bread + butter
Browne Trading has served Michelin restaurants and private chefs since the 80s with the highest qualiy seafood and caviar.
From 40 years of practice we perfected sourcing, processing, packing, and shipping. Don't get us wrong, seafood is a finnicky business - after all, we offer hard-to-find, perishable, and unpredictable products. Having a wholesale representative that prioritizes your needs and communicates industry changes sets you, your kitchen, and your client up for success.
Wholesale Perks
Receive regular inventory updates right to your phone.
Communicate with a dedicated account manager for product questions and ordering.
Get reserved preorders of fast moving fish and caviar.
Dedicated Account Managers
Apply for an account
Wholesale & Restaurant Requirements
To be eligible for wholesale pricing and service, you must:
- Represent a restaurant or dining service
- Complete and submit a Browne Trading credit application, subject to our approval, or submit a company credit card
Private Chef Requirements
As a professional private chef or catering company, you may be eligible for separate pricing.
To be eligible for private chef pricing, you must:
- Be employed as a private chef at a residence or business, or
- Be employed as or represent a catering company
- Be prepared to pay with a credit card
If you are a new customer and looking to do business with Browne, you can email us at wholesale@brownetrading.com. To request specific quotes on products, please complete the Request for Quote form below.
Wholesale Resources
- Caviar Cards
- Seafood Species Spotlights
- Yacht Provisioning
Meet our Sustainability Liason
Barton Seaver
"Chefs should source from Browne Trading Company because they are a trusted partner in delivering the highest-quality, sustainably sourced seafood with unparalleled traceability. With a legacy rooted in working directly with fishermen and aquaculture producers, Browne Trading ensures every product tells a story of craftsmanship and care, from pristine caviars to expertly handled fresh fish. Their dedication to exceptional quality, personalized service, and transparency empowers chefs to elevate their menus with confidence, offering guests the finest seafood while supporting responsible practices."
As a key member of our team, Barton is available to answer sustainability questions that our chefs might have. Drop us a line at wholesale@brownetrading.com and we will get back to you.
Help us help you get more seafood on plates
Here’s how we, as chefs, can get more seafood on more plates—putting delicious, sustainable options at the heart of every menu:
- Partner with your Distributors, Fishermen, and Producers: Build relationships that let you showcase your seafood’s origins authentically, connecting your menu to real people and their dedication.
- Focus on Sustainability: Emphasize bivalves like oysters, clams, and mussels or farmed fish from certified programs. Share these stories—diners want to feel good about what they eat.
- Menu It Boldly: Be unapologetic about featuring seafood as the centerpiece. Let your menu language amplify its allure with creative descriptors that convey its value and culinary craftsmanship.
- Engage and Educate Your Team: Train staff to speak confidently about seafood sustainability, preparation techniques, and pairing suggestions. Enthusiasm is contagious!
- Leverage Small Plates and Pairings: Feature seafood in sharable formats or with beverage pairings to make it a lower-commitment, higher-reward experience for diners.
- Innovate with Familiar Formats: Offer seafood in comfort foods or trending styles—think crab mac & cheese, tuna poke nachos, or salmon burgers—to intrigue hesitant diners.
- Serve Seafood Beyond Dinner: Incorporate seafood into breakfast/brunch menus or bar snacks. Think smoked fish Benedicts, salmon bagels, or oysters with craft cocktail-inspired mignonettes.
- Embrace Nose-to-Tail Utilization: Maximize every part of the fish. Broths, mousses, or charcuterie from trim and bones reduce waste and increase profitability.
- Celebrate Local and Seasonal: Use locally sourced or seasonal seafood as a storytelling opportunity. Guests love the connection to place and time through their plates.
- Celebrate Accessibility and Affordability: Highlight versatile, lower-cost species like mackerel, mussels, or pollock that balance flavor with value, making seafood approachable for every guest.
Chefs, seafood isn’t just a menu item—it’s a story, a solution, and a savory sensation waiting to be celebrated. Let’s lead the way.
Browne Trading in the Real World
Our wholesale chefs master seafood cuisine.