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
HMS Skipjack (1889) HMS Skipjack (1889) HMS "Skipjack" was a of the British Royal Navy. She was built at Chatham Dockyard from 1888–1891. She was converted to a minesweeper in 1908–1909 and continued these duties during the First World War. "Skipjack" survived the war and was sold for scrap in 1920. The "Sharpshooter"-class was designed under the leadership of William Henry White, the Director of Naval Construction, to be faster and more seaworthy than the preceding prototype torpedo gunboat, and the three ships, while carrying a heavier armament. As torpedo gunboats, they were intended to defend the fleet from attack by torpedo-boats, while