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 Fleet Reactor) during development. The S5W was used on 98 U.S. nuclear submarines of 8 classes and the first British nuclear submarine, , making it the most-used US Navy reactor design to date. "Skipjack" was authorized in the FY 1956 new construction program and commissioned in April 1959. Each hull cost around $40 million. "Skipjack" was certified as the "world's fastest submarine" after initial sea trials in March 1959, although the actual speed attained was classified. The "Skipjack"s remained the fastest US nuclear-powered submarines until the first of the "Los Angeles" class entered service in 1974. This was due to