Alaskan Seafood Gone Wild During Holland America Line 2007 Season

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Seattle, May 17, 2007 – On the fins of last season’s wildly popular Alaskan salmon cuisine offered every night on its Alaska-bound cruise ships, Holland America Line expands the menu by offering a completely wild Alaskan seafood dinner three times a week throughout the Alaska cruise season, and wild Alaskan salmon every night.

Key to Holland America Line’s “Wild” dinner menu is that all the prepared seafood comes only from Alaskan commercial fishermen; no farm-raised fish or bivalves are served.

“No where in the world can a seafood lover enjoy such a rich and varied bounty than what is caught in Alaska,” said Richard D. Meadows, CTC, executive vice president, marketing, sales, and guest programs for Holland America Line. “And with this expanded menu, we underscore our commitment to wild Alaskan seafood on all Holland America Line Alaska cruises. It’s one more way we fulfill our promise that our guests can experience Alaska with their eyes, their ears, and their palate.”

Created by Holland America Line’s Master Chef Rudi Sodamin, the “Wild” dinner reflects the ongoing popularity of wild Alaskan seafood. Appetizers might start with an Avocado and Tomato Dungeness Crab Salad, followed by Smoked Chowder featuring hot-smoked Ketchikan Salmon, then highlighted with Herb-Crusted Alaskan Weathervane Scallops or Ginger-glazed Alaska Black Cod. Dinners are capped with Holland America Line’s famous Gold Rush Baked Alaska, complete with a dusting of real edible gold, offered each night with a revolving variety of tempting toppings.

“Holland America’s leadership in showcasing wild Alaska seafood not only gives their passengers a unique Alaska experience but also helps Alaska’s fishing industry by promoting our products to the world, said Ray Riutta, executive director, Alaska Seafood Marketing Institute. “We hope their onboard experience prompts their appetite for Alaska seafood when they return home.”

Two years ago, Holland America Line scored an industry first with “Going Wild for Salmon,” which featured an extensive menu rotation of Alaskan salmon dishes during each cruise. As the salmon season hits full stride, Holland America Line’s famous on-deck Salmon Bake will prepare an array of such flavors as Basted Honey Maple, Soy Garlic, and Holland America Line’s award-winning Dill, Sea Salt and Vodka, a salmon culinary treat.

In Juneau, guests returning from tours also will experience the unforgettable Gold Rush Dinner, featuring a bountiful selection of Alaskan seafood — Crab Legs, Wild Salmon, Grilled Scallops, Broiled Halibut, Hot Smoked Salmon and more – all capped with the famous Baked Alaska served on all ships every day during their cruise. Rich cake garnished with frozen ice cream, peaked with whipped white meringue, the exquisite dessert is baked in the oven or flamed with berries. Guests can learn how to prepare this well-known desert in the Holland America Line Culinary Art Center onboard ship. Holland America Line’s “Taste of Excellence,” cookbook, published by Rizzoli 2006, features many samples of the “Wild” onboard cuisine.

Celebrating its 59th year as the leader in Alaska travel, Holland America Line has eight ships offering 156 cruises in 2007 for scenic glacier viewing in Glacier Bay National Park or Hubbard Glacier plus Tracy Arm or College Fjord, depending on ship and departure. Most CruiseTours include rail travel on the largest, most luxurious touring railcars in the world—the McKinley Explorer®, highway travel spacious Explorer Coaches, with leather seats and extended legroom, and Yukon River sightseeing aboard the mv Yukon Queen II.

Seven-day cruise fares start from $699, double occupancy, and CruiseTours range from 10- to 20-days and start at $1,399 per person, double occupancy. For more information about booking an Alaska cruise or CruiseTour, contact a travel agent or call 1-877-SAIL-HAL (1-877-724-5425) or visit www.hollandamerica.com.