On the afternoon of my second day at Browne I was sent to the dungeon, the pit, the depths of Browne Trading Company. Upon walking down, I heard loud heavy rock music and banging. I walked through a plastic screen and there was a large man wearing a hood and holding a large machete-like knife dripping with what appeared to be fresh blood. He glared at me and asked, “are you that boy that orders 33 Oysters, 67 clams and 2.5 pounds of mussels at the end of every Wednesday?” I stood there in silence before his tone changed to that of laughter as he slapped me on the back. After changing my soiled grundens, I hopped back into the cooler to see the behind the scenes, the heart, the.. (well you get the point) of the fish (fresh in every day) and its fabrication before it is shipped off to restaurants and other clients across the country. Greg Wintle (AKA Uncle Wintle) has worked for Rod Mitchell for nearly 17 years cutting fish. Every day Greg and his assistant receive orders from the sales office and commence to finding the fish in the walls of styrofoam boxes, wooden crates, and large plastic bins to scale, gut, fillet, skin among any other special requests. Greg is a master with a knife. I watched him in awe as he seemlessly cut fluke fillets like butter and broke down half of a 400 pound swordfish all while humming along to a Motorhead song on the radio. I was told that it usually takes 3-4 guys to fill in for Greg when he is gone. It isn’t at all easy to be in an under 40 degree room all day. An hour into my visit, my fingers grew numb and my knees knocked. Somehow though I managed to get my trigger finger to cooperate and take some pictures of fish around the cooler from Wild Red King Salmon, local Scallops and Oysters to more exotic treasures like Scorpion Fish, Red Sea Bream, and Lubina.