Browne Trading Company
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Purveyors of Fresh Fish, Fine Caviars and Smoked Seafood
About
History of Browne Trading
Recognition
Testimonials
Portland Retail Market
Catering Kitchen
Platters
Starters
Salads
Soups and Stews
Sandwiches
Responsibly Sourced Seafood
Best Wild Catch
Selecting Farm-Raised Seafood
Our Pristine Quality
Products
Fresh Seafood
Fresh American Seafood
Fresh International Seafood
Fresh Shellfish
Veta la Palma Seafood
Linda Greenlaw Select® Swordfish
Jade Tiger Live Abalone
Sourcing: Bangs Island Mussels of Maine
Sourcing: Portland Fish Exchange
Caviar
Caviar Boutique – NEW for 2013!
International Caviars
Domestic Caviars & Roes
Guide to Caviar Care & Serving Sizes
Rod Mitchell’s Guide to Caviar Purchase
Caviar Galilee – Osetra Caviar from Israel
Siberian Caviar from Mote Caviar
View our Caviar Profiles
Smokehouse
Smoked Salmon
Smoked Seafood
Wine
Recipes and Resources
Care of Seafood
Featured Recipes
Oyster and Winter Vegetable Chowder
Warm Peekytoe-Maryland Lump “Crab Cake”; Shaved Cauliflower, Dijon Mustard Emulsion
Seared and Baked Halibut with Fresh Salsa
Prosciutto Wrapped Cod with Littleneck Clams
James Peterson and Browne Trading
Peterson: Preparing Langoustine Tails
Peterson’s Crustacean Butter
Peterson’s How to Poach a Turbot
Peterson’s Salmon Red Wine Sauce
Educational Presentations
How to Fillet a Turbot
Preparing a Whole Dover Sole
Filleting a Round Fish
Filleting a Monkfish Tail
Filleting Skate Wings
Filleting a Whole Flatfish
Removing Roe from a Sea Urchin
Shucking Soft Shell Clams (Steamers)
Browne’s Species Spotlights
Baby Octopus from Spain
Barramundi
Bay Scallops from Nantucket
Browne’s Point Maine Oysters
Cobia
Farm Raised Turbot from Spain
Langoustines from New Zealand
Maine Diver Sea Scallops
Maine Halibut
Maine Sea Urchin
Maine Sea Vegetables
Maine Shrimp
Norwegian Arctic Cod & “Skrei®”
Okeechobee Shrimp®
Ōra King Salmon
Siberian Sturgeon from MOTE
Soft Shell Clams
Stone Crab Claws
White Sturgeon
Wild Arctic Char
Atlantic Pollock
Atlantic Redfish
Camarones – Shrimp from Veta la Palma
Carabineros Shrimp
Lubina – Sea Bass from Veta la Palma
Maine Belon Oysters
Maine Bluefin Tuna
Marine Phytoplankton
Peekytoe Crabmeat
Soft-shell Crabs
Striped Mullet
Kampachi
Atlantic Codfish
Maine Sea Kelps
Wild King Salmon
Specialty Packaging
Newsletter
Archives
Blog
News And Events
F/V Hazel Browne
Charters, Rates & Terms for 2013 Season
What to Expect
Photos of Vessel
The Finest Caviars and Smoked Seafood
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Chef Daniel Boulud - Restaurant Daniel
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The Ultimate in Fresh Fish and Shellfish
Shop Now
Introducing Fishing Vessel Hazel Browne
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Our Store Delivered to Your Door!
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Chef Eric Ripert -
Le Bernardin
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The Finest Caviars and Smoked Seafood
"LIKE US" on Facebook
Chef Daniel Boulud - Restaurant Daniel
The Ultimate in Fresh Fish and Shellfish
Introducing Fishing Vessel Hazel Browne
Our Store Delivered to Your Door!
Chef Eric Ripert -
Le Bernardin
Quick Links
Home Delivery
Restaurant / Wholesale
Caterer / Private Chef
Distributors
Portland, ME Retail Market
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Ships overnight anywhere in the United States.
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News And Events
F/V Hazel Browne Now Accepting Charters
Spring 2013 NEWSLETTER now online!
Gourmet Items Now Available Online!
Change to our Local Wine Tastings Fall 2012
New Photo Gallery is Up!
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MAINE HALIBUT SEASON BEGINS MAY 1st!
Bay scallop season begins November
Maine diver scallop season begins December
View Our Daily Menu
