Calling all seafood lovers! Holland America Line is serving a mouthwatering port-to-plate experience for guests through its new global fresh fish program. Guests will enjoy locally sourced ingredients and destination-inspired menus using 80 types of fresh fish across carefully crafted itineraries.
“We know fresh fish is part of our guests’ daily lifestyle, and when they come on board, we are excited to expand their options beyond what they have access to at home,” said Gus Antorcha, president, Holland America Line. “The ability to source and prepare so many types of fish globally is a testament to our outstanding culinary team. From yellowtail snapper in the Caribbean to barramundi in Australia, the variety of fresh fish we offer is unrivaled in the cruise industry.”
This comes after an already successful initiative where we became the first cruise line to serve 100% fresh, certified sustainable Alaska seafood on board while cruising in Alaska.
The ambassador of the new global fresh fish program is celebrity Chef Masaharu Morimoto. His creations available for a supplemental charge fleetwide in October include:
- Fresh Black Cod Yuzu with Yogurt miso pickle vegetables, Kimchi eggplant, fried rice and garlic soy.
- Morimoto Epice Lobster Tails with lemon foam, seasonal vegetables and Morimoto Epice.
- Fresh Halibut XO with Asian vegetables, dried shrimp and scallop XO sauce.
Beginning in November, Holland America Line guests can indulge in a full Chef Morimoto experience with an exclusive pop-up restaurant: Morimoto by Sea. The restaurant and its menu of artfully presented dishes and beverages will take over Tamarind or Pinnacle Grill, depending on the ship, at least once per cruise. Guests can also delight in Chef Morimoto’s line of refreshing alcoholic beverages on board, by both glass and bottle. Selections include Morimoto Brut Rosé, Morimoto Grgich Hills Chardonnay, Morimoto Grgich Hills Cabernet Sauvignon, Sake Junmai Morimoto, Sake Junmai Ginjo Morimoto, Sake Junmai Daiginjo Morimoto and Sake Sparkling Nigori.
