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) minesweepers attached to the Grand Fleet, including "Skipjack" were employed on carrying out daily sweeps of the Pentland Firth. In early October 1914, as part of expensive Grand Fleet operations to protect a large convoy carrying Canadian troops across the Atlantic to England, "Skipjack" was led eight minesweeping gunboats on patrols between the Orkneys and the Shetlands. On 27 October, the battleship struck a mine off Tory Island, north-west of Lough Swilly, and despite efforts to tow her to safety, sank later that day. As a result, "Skipjack" together with sister ships and were ordered from Scapa Flow to join