4 minute read
Fresh From the Sea
from Range - Volume 5
by Ensemble
Come aboard Holland America Line to see how celebrity chef Masaharu Morimoto is charting new waters in responsible fine dining.
By Caitlin Stall-Paquet
Though the Iron Chef became the Fresh Fish Ambassador for Holland America Line in 2023, Masaharu Morimoto’s career started on a baseball diamond and had nothing to do with the sea — or with seafood. Growing up in Hiroshima, Morimoto was a promising catcher until an injury put an end to his dream of making it to the big leagues. “When I injured my shoulder early on in my career, I turned to sushi,” he says. “It has always evoked very special food memories for me.”
Morimoto began studying the culinary art of sushi-making and opened his first restaurant in his hometown when he was 24. After moving to the United States, he was recruited for the original Nobu restaurant in New York, where he would ultimately serve as executive chef. By 2005, he’d become a familiar face on television as one of the stars of the Food Network’s Iron Chef America. A slew of 19 international restaurants followed and his name is now also proudly displayed on a premium sake line, among other products — from single-malt whiskey to dishware and instant ramen.
In his latest endeavor, the celebrated chef is taking his talents into the maritime realm. He says teaming up with Holland America Line’s Global Fresh Fish Program, a first-of-its-kind initiative that makes responsible-sourcing a top priority, was a perfect fit. “We both share a passion for fresh, regionally inspired food,” Morimoto says.
To feature the best — and freshest — seafood our oceans have to offer, the Holland America Line culinary team has built a network through which it sources 80 species of fish and seafood from 60 ports worldwide. “We communicated to our fishmongers and suppliers that our priority is to receive fresh and responsibly sourced seafood,” says Michael Stendebach, the vice-president of the Food, Beverage and Rooms division.
The new initiative helmed by Morimoto is a leveling-up of Holland America Line’s 2022 Responsible Fisheries Management certification, which the cruise line earned by serving only fresh, certified sustainable and traceable wild Alaska seafood on sailings to the northern state. It’s all about supply transparency, Stendebach says. “The Chain of Custody program assures guests that their seafood is legally harvested, obtained from responsibly managed, certified sustainable fisheries, and can be traced back to its origin.”
In addition to being environmentally responsible, Morimoto says sourcing fresh local fish at each port of call has allowed him to be more creative, exploring regional specialties and pairing them with his own food traditions. “I believe in pushing culinary boundaries and introducing guests to new and exciting flavors,” he says. “These ingredients allow me to create unique dishes that showcase the flavors of the ocean while highlighting the beauty and simplicity of Japanese cuisine.” Some of the innovations he’s cooked up onboard include yuzu black cod with yogurt-miso pickled vegetables and kimchi eggplant, and halibut with Asian vegetables, dried shrimp and scallop XO sauce.
But there are things you won’t find on Morimoto’s menus, says executive chef Ming Wong, and that includes any species that have been overfished, such as king crab. Wong says she has learned a lot working alongside Morimoto, especially when it comes to cleaning, storing and curing fresh fish. “I’ve also learned that sushi has no rules.” When pressed, Wong says her top pick from the menu is the crispy fried whole market-fresh fish with sweet-spicy chili sauce and pickled veggies. “It’s a wow dish!”
Morimoto, Wong and the entire Holland America Line culinary team are always on the lookout for new flavors to experiment with, whether it’s from the Port to Plate experience showcasing local ingredients or the new Global Fresh Fish Program’s responsibly sourced seafood. “By encouraging guests to discover and appreciate these ingredients, we open their palates to a world of possibilities and expand their culinary horizons,” Morimoto says.
