Preparing Seafood Mousses

Unless you are using smoked seafood, your first step in preparing a seafood mousse is to cook the seafood. Poaching is the most common method. Steamed seafood may also be used. To ensure a smooth texture and successful structure, trim all visible connective tissue and remove all dark deposit fat, either before or after cooking. Cool the seafood before proceeding.

If using scraps and trimmings of raw or leftover cooked seafood, make sure they are fresh and of good quality. Mousses are particularly susceptible to contamination by harmful microorganisms. A mousse made from substandard ingredients could be a food safety hazard. It will also have poor flavor and texture.