Holland America Line is elevating its culinary offerings by introducing a revolutionary global fresh fish program, aimed at enhancing its already acclaimed dining experience.
This innovative program leverages a network across 60 ports worldwide to procure and present 80 varieties of fresh fish in all onboard restaurants, ensuring a port-to-plate journey in less than 48 hours.
Following its initiative to serve 100% fresh, certified sustainable Alaska seafood on its Alaska voyages, Holland America Line is extending its commitment to fresh fish on a global scale. The program will feature fresh fish and ingredients indigenous to different regions, creating destination-centric menus and regional delicacies that narrate the story of each journey through food.
Gus Antorcha, president of Holland America Line, expressed excitement over expanding the culinary options for guests, stating, “The ability to source and prepare so many types of fish globally is a testament to our outstanding culinary team.” He emphasized the diversity of fresh fish offered, ranging from yellowtail snapper in the Caribbean to barramundi in Australia, setting the cruise line apart in the industry.
This initiative also encompasses daily fresh fish specials and an anticipated extension of the “Savor My Catch” excursion, allowing guests to enjoy fish they catch, prepared by the onboard chefs. To elevate the experience further, renowned Chef Masaharu Morimoto has been engaged as Holland America Line’s “Fresh Fish Ambassador.” Chef Morimoto will infuse his distinctive flair into dishes served in the ships’ Dining Rooms this fall and a new pop-up restaurant expected to be available across the fleet by early 2024.
Chef Morimoto expressed his enthusiasm about this unique culinary venture at sea, stating, “I chose to partner with Holland America Line because we share a commitment and passion for fresh and regionally inspired foods.” His specially crafted creations, including “Fresh Black Cod Yuzu” and “Morimoto Epice Lobster Tails,” will be available fleetwide by early October for an additional charge.
Michael Stendebach, vice president of food and beverage at Holland America Line, shared his excitement about the collaboration with Chef Morimoto, acknowledging him as a leading expert in the niche. “We are excited to have his refined skills and celebrate his culinary style on board. Chef Morimoto brings his mastery and excellence to Holland America Line and is a great partner to bring this port-to-plate program to life.”
This collaboration and the global fresh fish program underscore Holland America Line’s dedication to providing an unparalleled dining experience, blending freshness, variety, and culinary expertise.
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