Holland America Line Launches Global Fresh Fish Program

A new global fresh fish program from Holland America will bring more than 80 types of fresh fish on board, sourced and served locally in regions around the world.

Holland America Line is expanding its dining experience by launching a new worldwide fresh fish program. The new initiative will enlist a global network of 60 ports to source and serve 80 species of fresh fish on board in all restaurants from port to plate in less than 48 hours.

The first cruise line to serve 100% fresh, certified sustainable Alaska seafood on board its ships in Alaska, Holland America is now taking its fresh fish program worldwide. The cruise line will offer guests fresh fish and ingredients native to various regions, resulting in destination-inspired menus that tell the story of each journey.

“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, HAL’s president.

Holland America is now taking its Fresh Fish Program worldwide (image courtesy of Holland America)

“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,” Antorcha continued in a press release.

The program also includes daily fresh fish specials and a plan to expand the cruise line’s Savor My Catch excursion, with guest-caught fish prepared and served by chefs on board.

Chef Masaharu Morimoto will serve as HAL’s Fresh Fish Ambassador

Chef Masaharu Morimoto, best known as the star of Iron Chef and Iron Chef America, and currently executive producer and chief judge for Roku’s Sushi Master, has won critical and popular acclaim for his seamless mixing of Western and Japanese ingredients.

As HAL’s new Fresh Fish Ambassador, Morimoto will incorporate his trademark style in curated meals served in the ships’ dining rooms this autumn, and at a new pop-up restaurant that will be available fleetwide by early 2024. Morimoto’s dishes, as well as all seafood dishes offered in Holland America Line restaurants, will be sourced and cooked as part of the global fresh fish program.

Chef Masaharu Morimoto serving guests at a Fresh Fish event in New York City (image courtesy of Holland America)

“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 dishes will be offered for an additional charge on the cruise line’s main dining room menus beginning this week, and will be accessible fleetwide by early October. Fresh Black Cod Yuzu, Morimoto Epice Lobster Tails, and Fresh Halibut XO are among the new menu items.

“We are thrilled to collaborate with Chef Morimoto, the foremost expert in this niche,” said Michael Stendebach, VP of food and beverage at Holland America. “We share a commitment to serving the freshest ingredients, fish and seafood, in particular. 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.”

Chef Morimoto’s main dining room dishes

Examples shown will start in late September 2023 with a rollout to the entire fleet in October:

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

Morimoto by Sea pop-up restaurant will be featured on every Holland America ship

Starting in November, Holland America passengers will be able to enjoy a full Chef Morimoto experience at an exclusive pop-up restaurant called Morimoto by Sea. The restaurant and its menu of elegantly presented dishes and drinks will take over Tamarind or Pinnacle Grill at least once per voyage, depending on the ship. The multi-course feast, which will cost $55 per person, will also include vegetarian and vegan options.

Morimoto by Sea will celebrate the fresh fish program with inspired cuisine for a broad range of palates. The dinner also showcases Chef Morimoto’s exclusive alcoholic beverages—including Morimoto Brut Rosé and Sake Junmai Morimoto—that complement his fresh dishes. The pop-up restaurant will be open fleetwide by early 2024.

A sample menu might include:

Appetizers

Sushi Plate: (Vegetarian can be requested.) Nigiri with salmon, hamachi, hotate, maki with ebi tempura, Dungeness California, salmon shikai maki
Morimoto Fresh Tuna Pizza: Anchovy aioli, kalamata olive, red onion, jalapeno
Tempura Calamari Salad: Quinoa two ways, white miso dressing (can be served without calamari on request)
Pork Gyoza Dumpling: Ginger-scallion sauce
Tori Paitan Ramen Noodles Soup: Soy egg, bamboo shoot, hot creamy broth poured at the table

Main courses

Crispy Fried Whole Market Fresh Fish: Sweet spicy chili sauce, pickle vegetables
Ishiyaki Buri Bop: Fresh Pacific yellowtail on rice, cooked tableside in a hot stone bowl
Shrimp Three Way “Morimoto Style”: Tempura, panko, arare-age, tartar, tonkatsu, and gochujang sauce
Angry Lobster Pad Thai: Maine lobster, rice noodles, Thai red curry sauce
Broiled Beef Tenderloin steak: Japanese-style mushroom sauce
Jidori Chicken Teriyaki, Chicken Oyster Yakitori: Shichimi togarashi
Japanese Vegetables Curry: Tofu steak, seasonal vegetables

Side dishes

House fried rice, steamed rice, or brown rice
Wasabi mashed potato
Wok-seared bok choy
Basket steamed vegetables

Desserts

Dark Chocolate Sphere: Ganache, marshmallow, milk hot chocolate sauce
Tofu Cheesecake: Mango passion, pineapple salsa
White Chocolate Lime Ganache: Coconut foam, mango sorbet, rice pudding
Sorbet and ice cream or trio: Chef’s seasonal selection

Alcoholic beverages

Served by the bottle or glass:

Morimoto Brut Rosé
Morimoto Grgich Hills Chardonnay
Morimoto Grgich Hills Cabernet Sauvignon
Sake Junmai Morimoto
Sake Junmai Ginjo Morimoto
Sake Junmai Daiginjo Morimoto
Sake Sparkling Nigori

More news about Holland America

Are you a seafood fanatic? What do you think about Holland America’s Global Fresh Fish Program? Are you excited to try some of Chef Morimoto’s new dishes? Let me know in the comments!

Author
Recent Posts

Carrie Ann Karstunen

Carrie Ann is the founder of Should Be Cruising and a lifelong travel fanatic. A former flight attendant, she now prefers cruise ships over airplanes and spends several months each year cruising and exploring cruise ports. Facebook | Instagram | TikTok

Latest posts by Carrie Ann Karstunen (see all)