Long before the sun has started the day, the fisherman cast off and head out, aiming to have their nets in the water at sunrise. They set out with clear intentions for their catch— but it’s called fishing for a reason! Despite the uncertainty, one constant remains: great fish will end up on the plates at Prime thanks to hard work and good communication.

It’s a long day for the men at sea. During the day, captains tow their nets, geared for a particular species. When a tow is complete, the crew hauls the net back on board, pours the fish on deck, and begins to sort through them. Each species is separated and then stored on ice in the fish hold below deck. When the day is over, the fishermen return to port to take out their fish. My brother, Sam, and I, are there waiting to further sort and box each order and make the deliveries.

The majority of communication between the chefs and the boats actually occurs directly through us, the sons of Captain Chris Brown and co-owners of Brown Family Seafood. We stay in close contact with the captains about what they are catching and communicate that availability to chefs. At the same time, we can communicate the wants and needs of chefs back to the captains. We firmly believe that in fresh seafood, the only thing better than communication is ice! We have the ability to take orders in advance and then harvest accordingly, assuring the highest quality and freshness arrive at your door. As soon as the boats hit the dock, we work hard to get the seafood packaged for shipment. If the boats land in the morning or afternoon hours, we can have an order to David Burke Prime that same day, ready to be served that evening.

It’s an interesting time in the fishing industry. Media attention and television has created more opportunities for us. People are now interested in knowing more about their “The beauty of working with Brown Family Seafood is that as a day boat, they are able to turn around the freshest fish in a timely manner. And you can call them as they fish, so you know what they are running into as it happens. You feel as if you are on the boat with them!” —Chef David Burke seafood, and we do our best to accommodate that. The commercial fishing industry is made up of long days of hard work in dangerous conditions with little rest. We are simply trying to do our part to improve the conditions by creating more value for the fishermen. By doing so, they will not have to go out as often, ultimately improving their lives and improving the health of the fish stocks. The fewer fish that they have to catch to make a living, the better it is for the fishermen and our oceans.

To all young fishermen, I would say: be a forward thinker. The old ways may not necessarily be the best ways anymore. Don’t be afraid of new ideas or change. Learn as much as you can about not only the species of the ocean and how to catch but also the processes on land. And realize that you, as a fisherman, need to own your power as a harvester.

You can always check out what’s in season at

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