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
Minnie V (skipjack) Minnie V (skipjack) The "Minnie V" is a Chesapeake Bay skipjack, built in 1906 at Wenona, Maryland. She is a 45.3' long two-sail bateau, or "V"-bottomed deadrise type of centerboard sloop. She has a beam of 15.7' and a depth of 3' with a net registered tonnage of 8 tons. She is one of the 35 surviving traditional Chesapeake Bay skipjacks and a member of the last commercial sailing fleet in the United States. She is located at Tilghman, Talbot County, Maryland. The "Minnie V" is featured as the working Skipjack in the "" television series season 3 episode "The