Holland America Line launches a global fresh fish program across a network of 60 ports to source and serve 80 types of fresh fish in all its restaurants, going from port to plate in less than 48 hours, together with chef Masaharu Morimoto.
The cruise line will offer passengers fresh fish and local ingredients from various regions, resulting in menus inspired by destinations and local specialties that tell the story of each itinerary through cuisine.
Holland America Line President Gus Antorcha commented: “ We know that fresh fish is part of our guests’ daily lifestyle, and when they come aboard, we are excited to expand their choices beyond what they have access to at home .”
“The ability to source and prepare so many types of fish from around the world is a testament to our outstanding culinary team. From snapper in the Caribbean to barramundi in Australia, the variety of fresh fish we offer is unmatched in the cruise industry“.
The program also includes daily fresh fish specialties and a planned expansion of the cruise line's "Savor my Catch" excursion, in which passengers can catch fish to be prepared and served by the onboard chefs, with Chef Masaharu Morimoto as HAL's Fresh Fish Ambassador.
Morimoto's creations are being prepared for Holland America Line's main dining room menus starting this week and will be available for a supplement across the fleet in early October. Menu additions include fresh yuzu black cod with miso and yogurt pickled vegetables, kimchi eggplant, fried rice, and garlic soy sauce; Morimoto epice lobster tails with lemon foam, seasonal vegetables, and Morimoto epice; and fresh XO halibut with Asian vegetables, dried prawns, and XO scallop sauce.
“This is my first time embarking on this type of culinary journey at sea, and I’m thrilled to bring my passion for fresh fish and fresh ingredients to the Holland America Line fleet,” said the chef. “I chose to partner with Holland America Line because we share a commitment and passion for fresh, regionally inspired food, and you’ll see that come to life in the special dishes and pop-up experience we’ve created together.”
Michael Stendebach, Vice President of Food and Beverage at Holland America Line, commented: “We are delighted to be collaborating with Chef Morimoto, the foremost expert in this niche. We share a commitment to serving the freshest ingredients, especially fish and seafood. We are excited to have his refined skills and celebrate his culinary style on board.”
The pop-up restaurant “Morimoto by Sea,” which will be available on all ships, opens in early November. The restaurant and its menu of dishes and drinks will occupy either the Tamarind or the Pinnacle Grill, depending on the ship, at least once per cruise.
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