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Fish Mousse

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.

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. 

LiMiX HIGH SHEAR MIXER

Limitech’s high shear mixer is world known and could by far be categorized as the mixers answer on “Mike Tyson’s left hook”. Its capacity, efficiency and power has been perfectionated for decades into the mixer it is today. Limitech’s High Shear Mixer is used in several different industries as in the adhesives, food, personal care, pharma, plastic industries, etc. among others because of the possibility for easy changing of mixing tools which makes Limitech’s High Shear mixer both versatile and multifunctional.

The Limitech High-Shear mixer is the frontrunner it its field and secure high capacity and efficiency while being innovatively perfectionated to fit perfectly into a lot of different industries, and to be able to be fit a specific process of a given product. The process solution may be versatile to fit into the process of several different industries; however, it has been perfectionated for years into different mixing tools fitting different processes, industries and products.  

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