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
Hilda M. Willing (skipjack) Whitelock. "Willing's" sailing qualities are among the best in the skipjack fleet. It is stated that she is the only skipjack that can come about without the use of the centerboard, and that she can dredge in strong winds without a jib. The "Willing" is long, wide and draws . She has a traditional clipper bow-shaped cutwater in a sharp, but convex bow, and a square transom. She carries a pushblock for a pushboat to allow her to dredge in light airs. The king plank runs from the bow past the mast, but stops short of the main hatch. Following