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
USS Skipjack (SS-184) upward angle developed almost immediately, forcing the submarine to surface. By the time control of the boat had been regained, the water in the torpedo room was only a few inches from the top of the water tight door, but fortunately there were no casualties, and "Skipjack" resumed the attack. The submarine then torpedoed and sank the converted seaplane tender "Okitsu Maru" (). She returned to Pearl Harbor on 7 March. Following repairs, "Skipjack" participated in performance tests on new torpedoes in cold water off the Pribilof Islands until 17 April and then headed for the Mare Island Navy Yard