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) On the journey, she passed so close to the Soviet port that the officers could look through a periscope and see the port only 30 or 40 yards (27 to 37 meters) away. Upon entering the canal, crewmen saw one of "Skipjack"s officers turn off a tracing mechanism so that there would be no written record of the action. Upon returning from this mission, "Skipjack" spent the remainder of 1960 in a restricted yard availability and upkeep. "Skipjack" commenced her 1961 operations by participating in two weeks of type training followed by anti-submarine warfare exercises through August, visiting Mayport, Florida,