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
Helen Virginia (Skipjack boat) of Crisfield, MD, Helen Virginia sailed out of Deal Island, dredging oysters under Capt. Carroll Bozman and later, Capt. Jack Parkinson. She has a beam of and an overall length of . A 1987 entry in the Maryland State Archives notes that ""Helen Virginia" is a 43.2' long two-sail bateau, or v-bottomed deadrise type of centerboard sloop, commonly referred to as a skipjack... She carries a typical skipjack rig of jib-headed mainsail and a single large jib with a club on its foot. Built in 1948 in Crisfield, Maryland following traditional Bay design and construction methods, "Helen Virginia" is significant