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 shad over dams; therefore it is rare to see a skipjack shad in the upper reaches of the Gulf of Mexico drainages. Skipjack shad are a migratory schooling species. They are a euryhaline species that can enter brackish and freshwater bodies. They can be anadromous but are not obligated to be because they can complete their life cycle in freshwater. Skipjack shad are strongly migratory within rivers and prefer fast flowing water where they are renowned for leaping. They are found in clear to moderately turbid waters in large rivers and reservoirs usually within the current over sand or gravel. In