OceanBox

What makes Chilean Sea Bass so buttery?

Chilean Sea Bass naturally has a higher fat content than many other white fish, giving it its signature rich flavor and tender, flaky texture. That richness also helps it stay moist while cooking, making it one of our favorites for a simple pan-seared dinner.

To make this dish, pat the sea bass dry and season with salt and pepper. Heat a little olive oil in a pan over medium-high heat, then sear the fish until golden. Flip and continue cooking until the center is opaque and flakes easily.

In the same pan, melt a little butter with fresh lemon juice and capers. Spoon the warm lemon-caper butter over the sea bass and serve over fresh greens.

Simple, fresh, and so good. Save this one for your next seafood night.

This spicy salmon sushi bake is what we’re making when the sushi craving hits 🍣

Creamy, spicy, packed with fresh King Salmon and surprisingly easy to make. Save this one for your next sushi night.

Ingredients:
Salmon
1 tray OceanBox King Salmon
2 tbsp soy sauce

Spicy cream layer
¼ cup cream cheese, softened
¼ cup mayonnaise
2 tbsp sriracha, or to taste
Juice of ½ lime
½ cup furikake

Sushi rice
1 cup sushi rice
¼ cup rice wine vinegar
2 tsp sugar
1 tsp salt

Toppings
2 green onions, thinly sliced
1 tbsp sesame seeds
½ cucumber, sliced
½ avocado, diced

How to make it:
1. Cook the sushi rice according to package instructions. While still warm, gently mix in the rice vinegar, sugar and salt.
2. Brush the salmon with soy sauce and cook until just done. Air fry at 390°F for about 10 minutes or bake at 400°F for 15–20 minutes. Remove the skin and flake.
3. Mix the cream cheese, mayo, sriracha, lime juice and furikake until smooth, then fold in the cooked salmon.
4. Press the rice into a parchment-lined 9×9 baking dish and spread the spicy salmon mixture evenly over the top.
5. Bake at 425°F for 15 minutes, until warmed through and slightly bubbly.
6. Top with green onions, sesame seeds, cucumber and avocado. Serve with seaweed snacks or cucumber slices for scooping.

Scallop season is almost here.

While wild-caught sea scallops are available year-round, the colder months are one of our favorite times to enjoy them. Cooler waters help produce firm, sweet scallops with that rich, buttery texture they’re known for.

Ours are always dry scallops, untreated with added water or chemicals, for naturally sweet flavor and a beautiful golden sear.

Your September seafood guide is here 🐟

There’s a lot to love this time of year. From late-summer catches to early fall favorites, here’s what’s especially good right now.

Save this one for your next seafood order.

No stove required 👏

For the days when cooking is the last thing on your mind, fresh seafood makes dinner simple. From tuna crostini and poke bowls to ceviche and crudo, these are five ways to keep things fresh without turning on the oven.

Which one are you making first?

A good marinade can completely change what’s for dinner 🐟

From savory soy ginger to bright lemon garlic, these are four easy combinations we love for adding tons of flavor to fresh fish without overcomplicating it.

Mediterranean Herb
¼ cup olive oil
2 cloves garlic, minced
2 tbsp chopped fresh herbs
2 tbsp finely chopped onion
½ cup cherry tomatoes
⅓ cup olives
Salt + pepper

Soy Ginger
¼ cup soy sauce
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp freshly grated ginger

Miso
¼ cup white miso paste
2 tbsp mirin
2 tbsp cooking sake
1 tbsp brown sugar

Lemon Garlic
¼ cup melted butter
Juice of 1 lemon
2 cloves garlic, minced
2 tbsp chopped fresh herbs
Salt + pepper

Mix, marinate your fish, and cook your favorite way. Save this one for the next time you need a little inspiration.

POV: your fish doesn’t come pre-cut from a factory 🐟 🔪

Here’s a little behind the scenes of what goes into every OceanBox order. Our fish is hand-selected and cut fresh by our team before being packed up and shipped straight to your door. It’s how our family has done it for years.

Brown butter scallop rolls have been our favorite way to eat scallops this summer 🤤

Pat your scallops very dry, then season with salt and pepper. Melt 2 tbsp Churn Butters garlic & shallot butter in a hot pan and sear the scallops for 2–3 minutes per side until golden. During the last minute, spoon the melted butter over the scallops to baste.

Toast your buns, spread with spicy mayo, then layer with pickled cucumbers + carrots and the buttery seared scallops.

Best served warm with a little extra spicy mayo ✨

Our current summer obsession: salmon in every form ☀️ 🐟