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
Flora A. Price (skipjack) to the elements. The ship was located in Cambridge, Dorchester County. The ship was donated to a Dorchester County Maritime Museum in Cambridge, Maryland with the intent that she would be preserved, however the boat sunk in the Cambridge, Maryland harbor while anchored and was left for about two years to rot. She was removed by an excavator and put on shore in a heap and burned in 2013. Flora A. Price (skipjack) The Flora A. Price was a skipjack that was listed on Preservation Maryland's 2008 list of most endangered historic sites. She was built in 1910 in Somerset