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
Kathryn (skipjack) middle, and a flat transom stern. Like all present-day skipjacks she has a stern-mounted push plate to allow operation with a pushboat. She is fore-and-aft-planked, unlike most skipjacks, which are cross-planked. Her flush deck follows the standard skipjack plan, with a main hatch abaft the mast, followed by dredging gear, a smaller hatch, a doghouse over a very low cabin, the steering gear and a set of davits for the pushboat. The cabin is finished with varnished tongue-and-groove paneling, and has a bunk on each side under the deck. Steering gear is hydraulic. The "Kathryn" carries the standard skipjack rig