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 shad Skipjack shad The skipjack shad ("Alosa chrysochloris") is a North American, migratory, fresh- and brackish water fish species in the herring family Clupeidae. The name skipjack shad comes from the fact that it is commonly seen leaping out of the water while feeding. Other common names include blue herring, golden shad, river shad, Tennessee tarpon, and McKinley shad. The skipjack shad is restricted to the Gulf of Mexico drainage basins. Skipjack shad are found in clear to moderately turbid water in areas with flow. Because they are a migratory species, dams often impede their reproduction. Records suggest that this species