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
Kathryn (skipjack) half interest, again for "$5.00 etc." and served as her captain. She received a major rebuild in 1954 at the Krentz Marine Railway in Harryhogan, Virginia, which was published in "Chesapeake Sailing Craft". In 1963 Wheatley became "Kathryn's" full owner. Johnnie R. Parkinson, Jr. bought "Kathryn" in 1975 for $18,000 and moved her to Crisfield. She was sold in 1981 to Herman Russell Dize (whose father had worked aboard "Kathryn" 70 years before) and William James Roe, Jr. Capt. Harold "Stoney" Whitelock of Dames Quarter, Maryland purchased "Kathryn" in 2008 and is currently working to restore her. Kathryn (skipjack) The