Holland America Line is showcasing its commitment to wild, sustainable Alaska seafood with the introduction of new dishes from Chef Ethan Stowell.
Holland America Line is introducing three new dishes from Culinary Council Member Chef Ethan Stowell to the main dining room menu. The dishes were developed in alliance with the Alaska Seafood Marketing Institute (ASMI) and contain sustainably sourced Alaska seafood.
Chef Stowell’s new creations will be featured in the dining room on all six Holland America Line ships cruising in Alaska this season. Guests can indulge in a fried Alaska cod sandwich with malt vinegar aioli and savoy cabbage slaw; Alaskan salmon chop with cucumber, tomato, avocado, bacon and green beans; and roasted fennel crusted Alaska halibut with artichokes and Taggiasca olives. This is in addition to several Alaska seafood dishes already on menus throughout the ships.
Through the partnership, Holland America Line and ASMI will bring guests closer to the riches of Alaska’s waters and the stories of the people behind the fish, from harvesters to processors to chefs. This is all part of the line’s ‘Alaska Up Close‘ initiative to offer guests a 360° experience that only 75 years of experience in the Great Land can deliver. In addition to Stowell’s new dishes, future programming will include other new recipes, destination and cooking demonstration videos, and on-board Alaska seafood trivia.
Wild Alaska seafood by the numbers
Contributing to the impact across its six Alaska ships, Holland America Line purchases and serves locally sourced Alaska seafood, including more than 5,000 pounds of wild Alaskan seafood per cruise:
- more than 2,000 pounds of Alaska salmon
- more than 1,000 pounds of Alaska cod
- more than 800 pounds of Alaska halibut
- more than 500 pounds of Alaska rockfish, 400 pounds of Alaska flounder and 200 pounds of Alaska black cod (also known as sablefish)
- more than 400 pounds of Alaska pollock