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
Skipjack (cipher) regarded with considerable suspicion by many for that reason. It was declassified on 24 June 1998, shortly after its basic design principle had been discovered independently by the public cryptography community. To ensure public confidence in the algorithm, several academic researchers from outside the government were called in to evaluate the algorithm (Brickell et al., 1993). The researchers found no problems with either the algorithm itself or the evaluation process. Moreover, their report gave some insight into the (classified) history and development of Skipjack: In March 2016, NIST published a draft of its cryptographic standard which no longer certifies Skipjack