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-class submarine torpedo room and AMS for ballast tanks. The design was improved on the "Thresher"s, the one-off , and subsequent attack submarines by relocating the torpedo room into the operations compartment via angled midships torpedo tubes to make room for a large sonar sphere in the bow. The "George Washington" class, the first SSBNs, were derived from the "Skipjack"s, with rebuilt from the incomplete first . The hull of "Scorpion" was laid down twice, as the original hull was redesigned to become the "George Washington". Also, the material for building was diverted into building , which delayed "Scamp"s progress. The bow