Machine for Fish mousse Fish Mousse is only one out of many different types of mousse possibilities. The French word mousse refers to lightness which is a perfect way to describe fish and especially fish mousse. A fish mousse is basically pounded fish meat that is seasoned, then lightened with cream, egg whites or gelatin. Then it is either chilled in the fridge or baked until it sets which usually takes about an hour. Fish mousse is perfect in any season and in the summer can be prepared ahead and served at room temperature where they in cold weather make excellent warm first courses. Short history about Fish mousse The origin of fish mousse is difficult to state, but one could think it had its start back in ancient time as fish mousse can serve a lot of people with a very little amount of fish. It was therefore a good dish when the food stock was low. Process equipment for fish mousse Limitech A/S has decades of experience of manufacturing machines for the fish food industry both as mousse, pate, fish cakes, fish meatballs, etc. For fish mousse and pate the LiMiX 1 is a perfect match. Its efficiency and power gives your pate and mousse a smooth blend and with the easy changing of mixing tools – you can reach different levels of texture depending on your product.