The Portland Fish Exchange & Browne Trading Company This post examines the purchasing required for fresh Maine seafood. When it comes to freshness and superior quality, it begins with the catch method, continues with the fishermen, and finishes with the...
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...
The Caviar Packing Room at Browne Trading boasts magic and history. To start, every type of caviar Browne Trading offers arrives at this room in original tins (OTs). Once received, our Caviar Director of 20 years individually grades each OT...
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...
Rod Browne Mitchell is a leading national connoisseur on caviar, fine wine, and fresh seafood. It is this expertise that keeps chefs from the most prestigious restaurants in America coming back to Browne year after year. Chefs such as Daniel...
This week we want to focus on another fish we are proud to offer here at Browne. That fish is the Cho-Rei-Kun Hamachi. This is a fish that is farmed and harvested using revolutionary and fascinating techniques. Farm Raised Our...
We thought we’d share some ideas to stimulate those who want to do something traditional – and unique – to help celebrate. Interestingly, it isn’t easy to define what a “flight” of food – be it caviar, cheese, or wine...
If you have been a fan of our quarterly newsletters, you probably have noticed some contributions from cookbook author, James (Jim) Peterson, inclusive of some beautifully photographed recipes. Many of you may already "know" Jim - and one or more...
