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
USS Skipjack (SSN-585) the wings of an airplane, were moved from the hull to this new sail, with the periscopes and antenna masts. Thus, they could be useful only when the submarine is in its natural environment—like the control surfaces on an airplane. Also, a single propeller behind the rudder now propelled "Skipjack", making it more maneuverable. Other experiments in design also benefited "Skipjack" by allowing the vessel to be built with improved steel. Areas from the control room (featuring push-button control of pneumatic and trim systems), to the anchor (streamlined to reduce drag and flow noise) were changed in the development of