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
Ruby G. Ford (skipjack) complete destruction, torched by Captain Bart Murphy, who owned her at the time and did not have funds enough to restore her from a state of grave disrepair. She was listed on the National Register of Historic Places in 1985. Ruby G. Ford (skipjack) The "Ruby G. Ford" was a Chesapeake Bay skipjack, built in 1891 at Fairmount, Maryland. She was a two-sail bateau, or "V"-bottomed deadrise type of centerboard sloop. She had a beam of , a depth of , and a net tonnage of 5 register tons. She was one of the 35 surviving traditional Chesapeake Bay skipjacks