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
Skipjack shad species, none were found. In addition to the extirpation of the skipjack shad from Minnesota and Wisconsin, the ebony shell ("Fusconaia ebena") and elephant ear ("Elliptio crassidens"), both state endangered mussels for which the skipjack is the sole host during their larval stages, are threatened to be extirpated as well. In order to keep their distribution from shrinking further, humans need to decrease the number of dams that are constructed, or construct dams that skipjack shads are able to migrate through. In addition to hindering their migration, dams reduce flow. Skipjacks prefer areas with fast flowing water. In addition, it