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 the increased size of the "Thresher" and "Sturgeon" classes, which retained "Skipjack"s S5W power plant, plus the introduction of the "skewback" screw, which was quiet but mechanically inefficient. The "Skipjack"s saw service during the Vietnam War and most of the Cold War. The "Skipjack"-class submarines were withdrawn from service in the late 1980s and early 1990s except for , which sank on 5 June 1968 southwest of the Azores while returning from a Mediterranean deployment, with all 99 crewmembers lost. The gap in the hull-number sequence was taken by the two one-of-a-kind submarines and . Skipjack-class submarine The "Skipjack" class