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) an extended deployment in October and November, the submarine returned to Norfolk to prepare for major operations of that year which she completed on 25 February 1968. The remainder of 1968 was spent in local operations in the Norfolk area. On 9 April 1969, "Skipjack" commenced an overhaul in the Norfolk Naval Shipyard which was completed in the fall of 1970. After sea trials in December 1970, "Skipjack" returned to her regular duties. Highlights of 1971 were sound trials and weapons system tests at the Atlantic Fleet Range, Puerto Rico, from 25 January through 5 March and NATO exercise "Royal