From a Maine dock to the world's finest kitchens.
Founded by Rod Browne Mitchell in 1991, Browne Trading Company began with one truck, one smokehouse, and an obsession: find the best fish in the world and treat fishermen fairly.
Today from our Portland, Maine waterfront facility we source from 45 day-boat fleets, 12 oyster farms and sustainable aquaculture partners in Norway, New Zealand, Iceland and Japan. Every fish is graded by hand, every tin of caviar is tasted, every fillet is traceable to boat, captain and catch date.
- ✔Boat-to-door traceability. Scan any box and meet the captain, see the harvest area and method.
- ✔House smokehouse & caviar atelier. Cold-smoked over Maine applewood, cured with sea salt only.
- ✔Chef-grade + home delivery. Same fish served at Le Bernardin, now packed for overnight home delivery.
- ✔MSC & BAP certified. 92% of volume from certified sustainable fisheries.
Day-boat only, no trawlers, fair wages guaranteed.
Packed in seaweed gel, never frozen unless sushi-grade.
James Beard, Food & Wine, NYT favorite caviar.
MSC, ASC and Monterey Bay green-rated.
Chef favorites, delivered fresh.
Six icons that built our reputation. Wild, farmed-responsibly, smoked in-house. Overnight shipping Tuesday–Friday, guaranteed cold.
Ora King Salmon
Buttery, marbled, sashimi-grade. Raised in Marlborough Sounds, harvested to order.
Royal Ossetra Caviar
Golden-brown pearls, nutty finish. Graded 000, malossol, 30g–500g tins.
Diver Scallops U-10
Hand-dived, dry-packed, never soaked. Sweet as candy, sears like steak.
Applewood Smoked Salmon
Cold-smoked 18h over Maine applewood. Silky, not salty. Sliced to order.
Maine Lobster & Oysters
1.5lb hard-shell lobsters + 12-count Kumamoto, Glidden Point, John’s River.
The Browne Tasting Box
Smoked trio, caviar 30g, blinis, crème fraîche. The ultimate gift.
Obsessive at every tide.
4am dock calls. 6am grading. 9am filleting. Noon smoking. Midnight packing. This is how we guarantee freshness other suppliers can't touch.
Select
We buy only top 2% at auction. Fat lines, clear eyes, firm flesh — or we walk away.
Grade
Ikejime, bled and iced in slurry. Sushi chefs grade A, restaurants B, never C.
Craft
Smokehouse, caviar lab, dry-age room. Salt, smoke, time — no preservatives.
Deliver
Seaweed-gel packs, compostable boxes. Overnight, with captain's note inside.
Good for ocean, good on plate.
We were sustainable before it was marketing. Hook-and-line, traps, dive — never bottom trawl.
Direct contracts, fuel support, and health fund for 45 Maine families.
Bones to broth, skins to chicharrón, 100% compostable packaging since 2023.
Boat name, GPS catch zone, harvest date, carbon footprint.
— Chef E. Laurent, Two-Star, NYC
— Chef M. Okafor, Chicago
— Home Cook, Austin ★★★★★
From the dock log.
Recipes, sourcing reports, caviar guides and sustainability updates. Click any story to read the full article.
How fast is delivery?
Overnight Tuesday–Friday. Order by 2pm ET, fish is packed at midnight and at your door by 10:30am next day. Live lobsters and oysters guaranteed alive.
Is your fish sushi-grade?
Yes. Tuna, salmon, hamachi and scallops are super-frozen at -76°F or handled ikejime for raw service. Each box is labeled sushi-grade when applicable.
Do you sell wholesale to restaurants?
Absolutely — 2,000+ restaurants buy from us. Email via contact section for price lists, custom cuts and 6-day-a-week delivery in the Northeast.
How should I store caviar?
Keep at 28–32°F (coldest part of fridge), unopened up to 6 weeks. Once opened, enjoy within 3 days. Never freeze. Serve on mother-of-pearl, not metal.
Hungry? Let's talk fish.
Visit our Portland retail market or order overnight. Wholesale, events, weddings — we do it all.
