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 was much more abundant in the Upper Mississippi River basin before it was impounded. Currently, the skipjack shad is most abundant in the Upper Mississippi River below the mouth of the Ohio River. They are known as an "early-run" species as they migrate to spawn in the early spring. The skipjack shad is restricted to the Gulf of Mexico and its drainage, in the United States. The Gulf of Mexico drainage includes the ACF (Apalachicola/Chattahoochee/Flint River) basin, the Mississippi basin, and the Rio Grande basin. Records indicate that this species was more abundant in the upper Mississippi River before it