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
Hilda M. Willing (skipjack) Hilda M. Willing (skipjack) Hilda M. Willing is a relatively small Chesapeake Bay skipjack, built in 1905 at Oriole, Maryland, and declared a National Historic Landmark in 1994. The "Willing" is particularly noteworthy as an example of a small skipjack with good sailing qualities. Her home port is Tilghman Island, Maryland. The "Hilda M. Willing" was built in 1905 at Oriole, Maryland on the Manokin River off Tangier Sound, in Somerset County, Maryland. Her home port was Crisfield, Maryland. In 1926 her owner was Samuel L. Laird of Oriole. Laird sold her to Thornton Webster of Wenona in 1927, who