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
Hilda M. Willing (skipjack) a second, smaller hatch, a small doghouse is set on the deck to provide low headroom in what would otherwise be a very low cabin, high. A box at the stern contains the hydraulic steering gear installed by Sweitzer to replace the original patent gear. Davits for the pushboat hang over the transom. The "Willing" is rigged with a jib-headed mainsail, or leg-of-mutton, with a single large jib. She carries dredges on each side with a shared motor. Hilda M. Willing (skipjack) Hilda M. Willing is a relatively small Chesapeake Bay skipjack, built in 1905 at Oriole, Maryland, and declared