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
USS Skipjack (SS-184) a "down the throat" spread of three torpedoes that sank the "Kanan Maru" (). Two days later, the submarine intercepted a three-ship convoy escorted by a destroyer and she fired two torpedoes that severely damaged the merchant ship, "Taiyu Maru" (). Then she let go with four more that quickly sank the cargo ship, "Bujun Maru" (). On 17 May, "Skipjack" sank the passenger-cargo ship "Tazan Maru" () off Indochina before heading back to Fremantle. Following participation in performance tests for the Mark 14 torpedo, "Skipjack" sailed for her fourth war patrol on 18 July 1942, conducted along the northwest