As a travel blogger who savors delectable foreign fare, Travel Maestro was excited to learn about Holland America Line’s tantalizing new global fresh fish program. Beginning in fall of 2023, cruisers aboard HAL ships can dive into a bounty of mouthwatering seafood sourced right from the ports they visit. With 80 varieties of just-caught fish and shellfish rotating through menus as ships sail to worldwide destinations, this trailblazing initiative promises a moveable feast for wanderlust palates. 

At the helm of this ambitious ocean-to-plate endeavor is none other than culinary rockstar Masaharu Morimoto. The pioneering Iron Chef will concoct signature dishes for main dining rooms, as well as preside over a fleetwide pop-up eatery called Morimoto by Sea. Running at least once per cruise, the omakase-style restaurant will present multiple courses celebrating regional ingredients and techniques for $55 per person. The menu I glimpsed hints at creative fare like a sushi platter with hamachi and hotate nigiri, tempura shrimp maki, and more. A fresh tuna pizza jazzed up with anchovy aioli and jalapeños also piqued my curiosity. And the list goes on, covering everything from dumplings and ramen to a tableside Ishiyaki yellowtail rice bowl. Vegetarian, vegan, and cooked-to-order choices aim to satiate all appetites.

“We are thrilled to collaborate with Chef Morimoto, the foremost expert in this niche,” said Michael Stendebach, vice president of food and beverage at Holland America Line. “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.”

So whether you’re island hopping the Caribbean, exploring Northern Europe’s fjords, or venturing to more far-flung harbors, Holland America’s Fresh Fish program now offers travelers a delectable means of connecting with each port’s unique food culture. The Morimoto by Sea pop-up promises to showcase destination-inspired preparations using the day’s catch. Perhaps in Mexico’s Puerto Vallarta you’ll savor local huachinango snapper with smoky chiles and lime. Or maybe when docked in Iceland, wild langoustines are plated simply with foraged herbs to highlight their sweet succulence.

As ingredients journey from sea to ship daily, globetrotting gourmands can taste firsthand how locality and freshness intensify flavor. It’s sustenance for both the stomach and the soul. The menu reflects each region’s bounty and tradition while celebrating ultra-fresh seafood as the star. What better way to fully immerse in all the ports of call?

Bon voyage and bon appétit from one wanderluster to another! I’ll see you on board for a toast with Morimoto’s new eponymous wine and sake collection. After that, we can compare notes on the latest catches over dishes bursting with oceanic essence. Because with Holland America’s global commitments to sustainability and taste, the world’s bountiful waters have never been closer at hand for us culinary adventurers. To find out more about Holland America journeys, contact a Covington vacation advisor.