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
HMS Skipjack (1889) 26 June 1897 "Skipjack" was present at the Jubilee Fleet Review at Spithead, In 1898 "Skipjack" was sent to Palmers of Jarrow for refit. "Skipjack" had her locomotive boilers replaced by Reed water-tube boilers in early 1900, which increased power and reliability. "Skipjack"s new machinery delivered over giving a speed of . "Skipjack" took part in the Royal Navy's annual manoeuvres in July–August 1900, and again in 1901. In January 1901 she was a tender to the cruiser in Kingstown. In 1905 "Skipjack" was in reserve, but after refit, she returned to active service as part of the Fishery Protection