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) and appendage drag can be combined via algebra to show that the vessel should have reached 31 knots submerged. This speed was some 9 knots faster than the "Nautilus" made using the same basic reactor, and only 2 knots shy of the "Albacore"'s best theoretical submerged speed (33 kn). "Skipjack"'s maneuver capabilities, furthermore, added a whole different dimension to ASW problems as she could reverse direction in the distance of her own length, and were referred to as "flying", as "Skipjack" and her sister ships climbed, dove, and banked like an airplane. The antisubmarine warfare (ASW) problems created by such