I’m standing on a dock in Seattle on a Saturday morning in August, just a few feet away from the towering form of the Holland America Eurodam.
Eurodam head chef Natarajan Manilal and I are surrounded by dozens of pallets of fresh fish and produce that are about to be tucked into the belly of the Eurodam for a seven-day Alaska...
Learn more about From Port to Plate: An Up-Close Look at Holland America’s Fresh Fish Program >>