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) frame. In early 1988, "Skipjack" visited St. Croix, Port Canaveral, Florida, Bermuda, and Halifax Harbour, Nova Scotia; the last two port calls conducted during an exercise. In late April, "Skipjack" departed Groton, traveling to the south. During this underway, sister diesel submarine USS Bonefish (SS-582) experienced a disastrous fire. TV news broadcast reports of the fire with film; however, news studio editors failed to identify the submarine televised. Wives of the Skipjack's crew noticed the sub bore strong resemblance to the "Skipjack", leading many to believe it was the "Skipjack" suffering the casualty. "Skipjack" had a change of command during