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 (SS-184) USS Skipjack (SS-184) USS "Skipjack" (SS-184), a "Salmon"-class submarine, was the second ship of the United States Navy to be named after the fish. Her keel was laid down by the Electric Boat Company in Groton, Connecticut, on 22 July 1936. She was launched on 23 October 1937 sponsored by Miss Frances Cuthbert Van Keuren, daughter of Captain Alexander H. Van Keuren, Superintending Constructor, New York Navy Yard. The boat was commissioned on 30 June 1938 with Lieutenant Herman Sall in command. She earned multiple battle stars during World War II and then was sunk, remarkably, by an atomic bomb