Among the 80 different types of fish that Holland America Line will source from 60 ports across the globe as part of its global fresh fish program, says Michael Stendebach, vice president, food and beverage.
According to Stendebach, fresh fish will be served onboard in less than 48 hours, from the port to the dining room.
There are 5 different types of fish living in the Mediterranean and the North Atlantic. Monkfish are found in Norway, Patagonian toothfish and bonito are found in South America, barramundi, flathead, and Tasmanian Atlantic salmon are found in Australia, red mullet are found in the Mediterranean, and mackerel is found in the North Atlantic.
Additionally, Stendebach noted, the cruise line is also attempting not to source Alaskan king crab or other species considered unsustainable or overfished.
Additionally, Holland America has appointed Chef Masaharu Morimoto as its fresh fish ambassador, bringing his signature dishes to the ships’ dining rooms beginning this fall and rolling out a pop-up restaurant concept fleetwide by early 2024.
Guests will have to pay $55 for a reservation at the pop-up restaurants, and guests will be able to enjoy Chef Morimoto’s dishes in the main dining room.
However, the main dining room will offer fresh fish at no additional charge.
There are a variety of main dining room dishes from Chef Morimoto such as fresh black cod yuzu, spicy lobster tails, fresh halibut XO sauce with Asian vegetables, and dried shrimp and scallop XO sauce.
In addition to fried whole fish, shrimp cooked Morimoto style, lobster from Main, broiled beef tenderloin with mushrooms in Japanese-style sauce, Jidori chicken teriyaki, and more, the pop-up restaurants will offer Morimoto brut rose, wines, and sake.
Every cruise, Holland America ships provide more than 2,000 pounds of Alaska salmon, 1,000 pounds of Alaska cod, 800 pounds of Alaska halibut and 500 pounds of Alaska rockfish.
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