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 they are nearly extirpated, fish passage features such as ladders or lifts will be required on Mississippi River lock and dams." In Minnesota, the construction of a fish passage facility is being considered at U.S. Lock and Dam 3 near Red Wing and could help skipjack shad migration in the Mississippi River drainage. The Minnesota DNR Division of Ecological Services received a State Wildlife Grant to conduct surveys for rare fish species in the Mississippi River from the Twin Cities to the Iowa border. These surveys were conducted from 2006 to 2008, and while the skipjack shad was a targeted