SEATTLE — Holland America Line has launched a brand new global fresh fish program and named Chef Masaharu Morimoto as its ‘Fresh Fish Ambassador’.
The cruise line says the first-of-its-kind culinary initiative will feature 80 types of locally sourced fresh fish from 60 ports worldwide to be served in all dining venues onboard Holland America ships, going from port to plate in less than 48 hours.
The initiative builds on Holland America Line’s success as the first cruise line to serve 100% fresh, certified sustainable Alaska seafood onboard its ships in Alaska.
Chef Masaharu Morimoto
The program also includes a new Morimoto pop-up restaurant concept, to be rolled out starting this November and available fleet-wide by early 2024. ‘Morimoto by Sea’ will be offered in Tamarind or Pinnacle Grill at least once per cruise, depending on the ship. Offered to guests for a US$55 per person cover charge, the experience will include a multi-course menu, along with vegetarian and vegan selections.
“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.”
Chef Masaharu Morimoto’s Fresh Halibut XO
The program also includes daily fresh fish specials and a planned expansion of the cruise line’s ‘Savor My Catch’ excursion where guests can catch fish that is then prepared and served by chefs onboard – all with engaging world-renowned Chef Masaharu Morimoto to serve as Holland America Line’s ‘Fresh Fish Ambassador.’
Chef Morimoto – known to millions as the star of ‘Iron Chef’ and ‘Iron Chef America’, and now executive producer and head judge for Roku’s ‘Sushi Master’ – has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. He has restaurants around the world, is the author of two cookbooks and the recipient of numerous awards.
Morimoto’s dishes and all seafood dishes served across Holland America Line dining venues will be sourced and prepared as part of the global fresh fish program.
“Embarking on this type of culinary journey at sea is a first for me, and I am excited to bring my passion for fresh fish and fresh ingredients onto Holland America Line’s fleet,” said Chef Morimoto. “I chose to partner with Holland America Line because we share a commitment and passion for fresh and regionally inspired foods, and you will see that come to life in the special dishes and pop-up experience we’ve created together.”
Chef Morimoto’s creations are being crafted for the cruise line’s main Dining Room menus starting this week and will be available for a supplemental charge fleetwide by early October. Menu additions include ‘Fresh Black Cod Yuzu’, ‘Morimoto Epice Lobster Tails’ and ‘Fresh Halibut XO’.
More details can be found here.
The Port-to-Plate Guide for Holland America Line’s new global fresh fish program
