Seabourn's goal is to be serving 100 percent sustainable seafood by the end of the year. To help achieve this, last month Manager of Culinary Operations Bjoern Wassmuth and Corporate Traveling Chef Pascal de Portemont attended a special Lobster and Salmon Academy. The three-day seminar at the new Huntsman Marine Science Centre on the Bay of Fundy in New Brunswick, Canada is dedicated to increasing the value of North American lobster and salmon. Bjoern and Pascal attended the academy to learn more about lobster and salmon and ensure we provide top quality of seafood to our guests.
Industry experts provided valuable insights about the aquaculture industry. Then Bjoern and Pascal visited a salmon hatchery, lobster plant and aquariums. According to Bjoern, the most interesting experience was seeing the entire lobster process from the moment the lobsters are taken out of the water until they are cooked and plated. They boarded a boat and observed the lobstermen catching the lobsters, checking them for suitable size and whether they were bearing eggs. Then, at the plant, he saw how each crustacean was carefully processed strictly by hand – no machines were used.
Lobster is one of Seabourn's most popular dishes, with approximately 400 pounds served weekly (aboard Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest). We strive to serve top quality seafood, and Bjoern and Pascal attending the Lobster and Salmon Academy is another example of how our staff endeavors to provide only the best to our guests.
Pascal and Bjoern check lobsters for size. Undersized lobsters were released back to the water.