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) record, which is a record that still stands. The year 1963 was occupied in submarine attack operations and ASW exercises, all designed to test the capabilities of the nuclear-powered attack submarine. The highlight of 1964 was two months of duty with NATO forces, participating in exercises "Masterstroke" and "Teamwork" and visiting Le Havre, France, and the Isle of Portland, England, before returning to New London in October. After devoting most of 1965 to training exercises, the submarine ended the year by entering the Charleston Naval Shipyard in South Carolina for an overhaul that lasted until 18 October 1966. "Skipjack" then