OceanBox

Call Website

OceanBox A new service delivering fresh,
certified, sustainable seafood,
straight from our docks to your door

10/22/2026

If you love Nobu’s miso black cod, you NEED to try this.

Our take on the iconic dish features buttery Chilean sea bass marinated in a rich, sweet and savory miso glaze, then broiled until beautifully caramelized. The best part? It’s surprisingly easy to recreate at home.

Miso-Glazed Chilean Sea Bass 🐟

Ingredients:
• 1 tray OceanBox Chilean Sea Bass
• ⅓ cup white miso paste
• ⅓ cup mirin
• ⅓ cup cooking sake
• ¼ cup brown sugar

Instructions:
1. Whisk together the white miso paste, mirin, cooking sake, and brown sugar until smooth.
2. Coat the Chilean sea bass with the marinade, cover, and refrigerate for 3–6 hours.
3. Transfer the fish to a foil-lined baking sheet and broil for 7–9 minutes, until caramelized and cooked through. Cooking time may vary depending on thickness.
4. For an extra glossy finish, prepare a separate batch of the glaze and simmer over medium heat for about 5 minutes, until slightly thickened. Brush over the fish before broiling.

Save this recipe for the next time you’re craving a restaurant-worthy dinner at home.

If you’re only making one salmon recipe this week, make it this one. Herb-roasted salmon with blistered cherry tomatoes,...
10/14/2026

If you’re only making one salmon recipe this week, make it this one.

Herb-roasted salmon with blistered cherry tomatoes, zucchini, red onion, and garlic. Everything comes together in one baking dish for an easy, flavorful dinner that’s as good as it looks.

One-Pan Herb-Roasted Salmon

Ingredients:
• 2 OceanBox salmon fillets (6 oz each)
• 1 small zucchini, sliced into half-moons
• 1 cup cherry tomatoes
• ½ small red onion, sliced
• 3 whole garlic cloves, peeled
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp garlic powder
• Salt and freshly cracked black pepper, to taste
• Fresh parsley for serving

Instructions:
1. Preheat oven to 425°F.
2. In a baking dish, toss the zucchini, cherry tomatoes, red onion, and whole garlic cloves with 1 tbsp olive oil, salt, and pepper. Make sure the garlic is lightly coated in oil.
3. Roast the vegetables for 10 minutes to give them a head start.
4. Meanwhile, pat the salmon fillets dry. Rub with the remaining olive oil, Italian seasoning, paprika, garlic powder, salt, and pepper.
5. Nestle the salmon fillets into the baking dish alongside the vegetables.
6. Return to the oven and roast for 10–14 minutes, depending on thickness, or until the salmon reaches an internal temperature of 145°F in the thickest part.
7. Finish with fresh parsley.

Save this one for the next time you’re wondering what’s for dinner 🐟

10/06/2026

There’s an art to the perfect fillet 🔪🐟

Fresh red snapper starts as a whole fish before our skilled cutters carefully scale, clean and fillet it by hand. Breaking it down takes experience, from carefully working around the bones to creating clean, even fillets.

It’s how we’ve done it for generations and how we make sure every fillet is fresh, beautifully cut, and ready to cook.

POV: your salmon before it shows up at your door 🐟Cut, portioned, packed and ready to go. A little behind the scenes of ...
09/29/2026

POV: your salmon before it shows up at your door 🐟

Cut, portioned, packed and ready to go. A little behind the scenes of how your OceanBox order comes together.

fresh fish > everything else

What makes Chilean Sea Bass so buttery? Chilean Sea Bass naturally has a higher fat content than many other white fish, ...
09/21/2026

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 Sal...
09/14/2026

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 w**e 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...
09/09/2026

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 fa...
09/02/2026

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 tun...
08/25/2026

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?

08/19/2026

Elote Shrimp Cups 🌽🍤

Crispy tortilla cups loaded with smoky adobo shrimp, creamy elote-style corn, guac, cotija and plenty of lime. It’s everything you’ll want in a summer bite ☀️

Save this one for your next taco night, cookout, or easy appetizer 👇

For the shrimp:
• 1 lb OceanBox shrimp, peeled + deveined
• 1 tbsp olive oil
• 3–4 tbsp adobo sauce
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp cumin
• ¼ tsp garlic powder
• Juice of ½ lime
• Salt + pepper

For the elote corn:
• 2 cups corn, fresh, canned or thawed from frozen
• ⅓ cup mayo
• ¼ cup sour cream
• ½ tsp chili powder
• ¼ cup crumbled cotija
• Juice of ½ lime
• ¼ cup chopped cilantro
• Salt to taste

For the tortilla cups:
• 6 small flour tortillas (6-inch)
• Olive oil spray or olive oil for brushing
• Tajín or garlic salt, optional

For the guac:
• 2 ripe avocados
• Fresh lime juice
• Salt + pepper

To finish: extra cotija, cilantro, lime wedges + your favorite hot sauce.

How to make them:
1. Heat oven to 375°F. Warm the tortillas in the microwave for about 10 seconds to make them pliable, then press each one into a greased muffin tin. Lightly coat with olive oil and add a little Tajín or garlic salt if you want. Bake for 12–15 minutes, until crisp and golden.
2. Cut the shrimp into bite-sized pieces. Toss with olive oil, adobo sauce, lime juice, smoked paprika, chili powder, cumin, garlic powder, salt and pepper. Let them marinate for 10–15 minutes, then sauté or grill over medium-high heat until just cooked through.
3. Mix the corn with mayo, sour cream, chili powder, cotija, lime juice, cilantro and a pinch of salt.
4. Mash the avocados with lime juice, salt and pepper, leaving a little texture.
5. Add a spoonful of guac to each crispy tortilla cup, then pile on the adobo shrimp and creamy elote corn. Finish with cotija, cilantro, lime and hot sauce.

Make these once and we promise they’ll be on repeat.

Address

New York, NY
10474

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Telephone

+19179092212

Website

Alerts

Be the first to know and let us send you an email when OceanBox posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Sponsored

Share