This ambitious endeavor will involve 60 different ports and 80 different types of fish. The goal is to get the fish from the sea onto traveler’s plates within 48 hours. This means that passengers will get to enjoy freshly caught local fish from the very waters their cruise is in. For example, as the ship is in the Caribbean, yellowtail snapper will be served. When in Alaska, guests will be able to eat sockeye salmon. In Mexico, people can enjoy red snapper. And, in Greece, they’ll be able to eat lavraki. Holland America is the first cruise line to try this feat, and they’re extremely proud of it.

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

Morimoto echoed those sentiments by saying, “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. I chose to partner with Holland America because we share a commitment and passion for fresh, regionally inspired foods, and you will see that come to life in the special dishes and pop-up experience we’ve created together.”

Commercial hot sauces may provide heat, but they often lack depth and excitement. In contrast, seasonal homemade hot sauces burst with dynamic flavors, complementing meals, snacks, and marinades. These sauces feature the freshness and vibrancy of seasonal produce, enhancing every bite with their lively and enticing profiles. Here are a few recipes to add a delightful kick to your seasonal culinary creations.

In this invigorating spring hot sauce, the brightness of green apple and the clean, mineral snap of celery intertwine with the mild, grassy spike of jalapeño. The combination creates a refreshing and cool heat. The flavors dance harmoniously, creating a sauce that can be used not only to add a kick to dishes but also as a delightful dipping sauce. Its versatility makes it a perfect companion for a variety of meals, snacks, and appetizers.

As the heat of summer intensifies, so does the hot sauce. The heat of the habanero is tamed a bit here by the cushiony sweetness of ripe peaches and the refreshing notes of fresh mint leaves. The soft acidity of tomatoes adds a richer and rounder dimension to the hot sauce. Capturing the essence of summer, this sauce works great as a finishing touch to grilled meats, as well as a base for marinades, infusing dishes with its vibrant and bold flavor.

This autumnal hot sauce brings a gentle spiky heat that doesn’t lose momentum. Both raw and roasted poblanos play a crucial role in creating this unique flavor profile. The smoky roasted chiles embrace the natural earthiness of carrots, while the presence of fresh pear adds a touch of sweetness and depth. This versatile hot sauce can be used as a marinade for roasted root vegetables or as a simmering addition to hearty stews. Its warm flavors perfectly complement the crispness of fall.

In the midst of winter, this hot sauce shines with its contrasting flavors. Serrano peppers, known for their bright and grassy bite, meld with the creamy tang of Dijon mustard, the licorice-laced sweetness of fennel, and the vibrant zest of Meyer lemon. The result is a unified hot sauce that offers unexpected contrast and flavor profile. Its reach and range make it a welcome finishing touch to rich stews and braises. This hot sauce brings comforting warmth and bursting excitement to winter dishes, creating a delightful culinary experience.