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 (SS-184) and overhaul. After returning to Pearl Harbor, "Skipjack" got underway for her tenth and final war patrol, conducted in the Kuril Islands area. During this patrol, she damaged an enemy auxiliary and attacked a Japanese destroyer without success. On 11 December, she returned to Midway Island and then continued on to Ulithi. She then sailed to Pearl Harbor for refit; and got underway on 1 June 1945 for New London, Connecticut, and duty training submarine school students. "Skipjack" was later sunk as a target vessel in the second atomic bomb test at Bikini Atoll in July 1946 and was later