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
Skipjack-class submarine Skipjack-class submarine The "Skipjack" class was a class of United States Navy nuclear submarines (SSNs) that entered service in 1959-61. This class was named after its lead boat, . The new class introduced the teardrop hull and the S5W reactor to U.S. nuclear submarines. The "Skipjack"s were the fastest U.S. nuclear submarines until the s, the first of which entered service in 1974. The "Skipjack"s' design was based on the USS "Albacore"'s high-speed hull design. The hull and innovative internal arrangement were similar to the diesel-powered "Barbel" class that were built concurrently. The design of the "Skipjack"s was very different