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
Wooden fish can differ amongst wooden fish depending on the size, type of wood used, and how hollow the wooden fish is. The instrument is carved with fish scales on its top, and a carving of two fish heads embracing a pearl on the handle (to symbolize unity), hence the instrument is called a wooden fish for that reason. In Buddhism the fish, which never sleeps, symbolizes wakefulness. Therefore, it is to remind the chanting monks to concentrate on their sutra. Often the mallet used to strike the fish has a rubber coated tip to provide a muffled, but clear sound when