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
Fish stringer Fish stringer A fish stringer is a line of rope or chain along which a fisherman can string fish so they can be immersed and kept alive in water. A rope stringer "(pictured)" is the simplest type of fish stringer. It consists of a line of rope or wire with a stringing needle made of metal or hardwood at one end. The other end usually has a removable wire ring which can be used to secure the stringer. Using the needle, the stringer is threaded through the fish gill and out through its mouth, or better, it is threaded through