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) the summer of 1988 and the crew prepared for a UNITAS cruise to South America. "Skipjack" left in September and visited the Naval Base in Puerto Rico; Caracas, Venezuela (anchored out); Cartagena, Colombia and then transited the Panama Canal. While at a Naval Base on the Pacific side, one motor-generator suffered an unrepairable casualty. "Skipjack" left UNITAS, re-transited the canal and headed to Groton, where she entered dry-dock for repairs. "Skipjack"'s authorization to dive expired in March 1989 since it was not cost efficient to inspect the hull in 1987 for a ship scheduled to be decommissioned. She had just