Fish stock (food) Fish stock (food) Fish stock forms the basis of many dishes, particularly fish soups and sauces. In the West, it is usually made with fish bones and fish heads and finely chopped mirepoix. This fish stock should be cooked for 20–25 minutes—cooking any longer spoils the flavour. Concentrated fish stock is called "fish fumet". In Japan, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking skipjack tuna (bonito) flakes called "katsuobushi" in nearly boiling water. Other Japanese fish stock is made from fish that have been fried and boiled for several hours, creating a white
USS Skipjack (SSN-585) reduced her speed noticeably. During her shakedown cruise in August 1959, she became the first nuclear ship to pass through the Straits of Gibraltar and operate in the Mediterranean. Following post-shakedown availability at Groton, Connecticut, the nuclear submarine conducted type training and participated in an advanced Atlantic submarine exercise from May through July 1960, which earned the submarine a Navy Unit Commendation, and also a Battle Efficiency "E" award, an award it would receive three more times. In late 1960, "Skipjack" entered the mouth of a long ship channel leading from the Arctic Ocean to Murmansk in the Soviet Union.