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 (SSN-585) "Skipjack" had a noise problem in her reduction gears. ASW crews were provided the sound profile of the reduction gears; in addition, "Skipjack" was required to generate a unique sound signal at all times. This was done so the ASW crews could be certain they were targeting the right submarine and not accidentally launch a simulated attack on a real Russian submarine. As a result of all these safety measures and restrictions, the ASW forces were able to locate "Skipjack" nearly 50 percent of the time. At the end 1973 "Skipjack" was transferred to the submarine base at Groton in