Seafood

Many kinds of seafood are ideal for making mousselines because they have a soft, tender muscle structure that is high in the proper type of meat proteins.

The following seafood items are listed in the general order of bind strength, with the first-listed items being those that create the strongest primary bind.

While you can prepare a seafood mousseline using only one kind of seafood, it is common to use a mixture of seafood items. This is done not only to yield interesting flavor combinations but also to improve the mousseline’s bind. For example, strongly binding scallops are frequently added to a salmon mousse-line that might be too soft if made from salmon alone.