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) summoned nearby gunboats, and at 1 pm the next day, "Skipjack" spotted "U-16", but the submarine dived to safety and escaped. While the German official history records that "'Skipjack" fired on "U-16", this is not confirmed by "Skipjack"s log or official report of the incident. On 17 December 1914, "Skipjack" and the torpedo gunboats and were on passage from Lowestoft to Scapa Flow, when they were temporarily diverted to help to deal with a minefield laid off Scarborough during the Bombardment of Scarborough on 16 December. In early May 1917 "Skipjack" and three other torpedo gunboats were sent to sweep