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
Robot fish Robot fish A robot fish is a type of bionic robot, which has the shape and locomotion of a living fish. Since the Massachusetts Institute of Technology first published research on them in 1989, there have been more than 400 articles published about robot fish. According to these reports, approximately 40 different types of robot fish have been built, with 30 designs having only the capability to flip and drift in water. Most robot fish are designed to emulate living fish which use Body-caudal fin (BCF) propulsion. BCF robot fish can be divided into three categories: Single Joint (SJ), Multi-Joint