To provide easily producible custard cream containing fishery meat, suitable for mass-production and containing minced fishery meat having a low calorie content, and a custard-taste food containing fishery meat and produced by using the cream.

The custard cream containing fishery meat is produced from a paste comprising a custard material containing at least egg yolk, a gelatinizing agent and cow milk and minced fishery meat, by thermally sterilizing the paste and gelatinizing to form a creamy state. The custard-taste food containing fishery meat is produced from the custard cream containing fishery meat by adding gelatin or agar, whipped cream and whipped protein as a mousse material to the custard cream and freezing or refrigerating the obtained mousse.