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 (SSN-585) preparation for a refueling overhaul at General Dynamics' Electric Boat Division. After conducting a few more exercises, "Skipjack" entered the shipyard for overhaul in the summer of 1974 and remained inactive until the fall of 1976. "History from 1976 to 1979 needed." "History from 1980 to 1986 needed." On August 16, 1980, 'Skipjack' was in port in Callao, Peru, along with another US Navy surface vessel. In 1986, "Skipjack" deployed on a "Northern Run" to the North Atlantic Ocean. In 1987 "Skipjack" deployed to the Mediterranean Sea, returning in early September and entering dry-dock for the September – November time