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
HMS Skipjack (1889) Squadron in 1907. In 1909 she was converted to a minesweeper, a conversion that resulted in her torpedo tubes being removed. On 8 October 1910 "Skipjack" arrested the French trawler "G599", which had been caught fishing within British territorial waters in the Thames estuary. The skipper of the trawler was fined five guineas for the offence. In January 1911 "Skipjack" completed a refit at Chatham and returned to fishery protection duties in the North Sea. On the outbreak of the First World War "Skipjack" joined the newly established Grand Fleet at Scapa Flow in the Orkneys. In August 1914, the