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 (1808) after having lost her master, Birt Dynely, her mate, and four seamen killed, and two men wounded. "Confiance" took "Duke of Montrose" into Guadeloupe. On 23 August 1808 captured the French privateer schooner "Confiance", of seven guns (though pierced for 16) and 70 men. She was three days out from Cayenne. The Royal Navy took "Confiance" into service as "Skipjack". Lieutenant Thompson commissioned "Skipjack" later that year. In January -February 1810, "Skipjack" participated in the capture of Guadeloupe, which earned for her crew the clasp "Guadaloupe" to the Naval General Service Medal that the Admiralty issued in 1847 to all