Holland America Line Launches Fresh Fish Program With World-Renown Chef Masaharu Morimoto

Holland America Line is elevating its onboard dining experience by launching a new global fresh fish program. This first-of-its-kind culinary program will engage a global network of 60 ports to source and serve 80 types of fresh fish onboard all of Holland America’s ship restaurants. This new initiative will bring fish from port to plate in less than 48 hours. 

This program comes after the successful initiative from Holland America to serve 100% fresh, certified sustainable Alaska seafood on board ships in Alaska. The global program will allow chefs to create destination-inspired menus and serve local specialties from the regions being sailed in by Holland America. 

“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 of 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.”

The fresh fish program will allow for additional daily fresh fish specials as well as a planned expansion of the already popular “Savor My Catch” excursion where guests can catch fish that is then prepared and served by chefs on board. 

In conjunction with the fresh fish program, Holland America Line has tapped world-renowned Chef Masaharu Morimoto to serve as the “Fresh Fish Ambassador.” All seafood dishes served by Chef Morimoto 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 will curate special dishes to be served in ship Dining Rooms beginning starting this week. These dishes will be available for a supplemental charge fleetwide by early October. Sample Dining Room menu items curated by Chef Morimoto include Fresh Black Cod Yuzu, Morimoto Epice Lobster Tails, and Fresh Halibut XO.

He will also curate the menu for a new pop-up restaurant ‘Morimoto by Sea’ which will begin rolling out by ship starting in November. The restaurant and its menu of artfully presented dishes and beverages will take over Tamarind or Pinnacle Grill (depending on the ship) for at least one night per cruise. Offered at $55pp, the experience will include a multi-course menu that celebrates the fresh fish program. 

A sample of menu items coming to Morimoto by Sea is as follows:

Appetizers

• Sushi Plate (Vegetarian can be requested): Nigiri with salmon, hamachi, hotate, maki with ebi tempura, Dungeness California, and salmon shikai maki
• Morimoto Fresh Tuna Pizza
• Tempura Calamari Salad
• Pork Gyoza Dumpling
• Tori Paitan Ramen Noodles Soup

Entrees

• Crispy Fried Whole Market Fresh Fish
• Ishiyaki Buri Bop
• Shrimp Three-Way “Morimoto Style”
• Angry Lobster Pad Tha
• Broiled Beef Tenderloin Steak
• Jidori Chicken Teriyaki, Chicken Oyster Yakitori
• Japanese Vegetables Curry
• Side Dishes: House fried rice, steamed rice or brown rice, Wasabi mashed potato, Wok-seared bok choy, and Basket steamed vegetables.

Desserts

• Dark Chocolate Sphere: Ganache, marshmallow, milk hot chocolate sauce
• Tofu Cheesecake
• White Chocolate Lime Ganache
• Sorbet and Ice Cream

Morimoto at Sea will also feature Chef Morimoto’s exclusive alcoholic beverages, including Morimoto Brut Rosé and Sake Junmai Morimoto. The pop-up restaurant will be open fleetwide by early 2024.

Want to sample the fresh fish program for yourself on a Holland America Cruise? Explore All Sailings

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