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
HMS Skipjack (1808) HMS Skipjack (1808) HMS "Skipjack" was the French privateer schooner "Confiance", launched in 1800 at Baltimore. The Royal Navy captured her in 1808 and took her into service. She then participated in the capture of Guadeloupe in 1810. She was paid off in 1811 and broken up in 1812. The French armed "Confiance" at Guadeloupe in October 1806. Though pierced for 16 guns, she carried fewer. On 12 December 1807, "Confiance", of seven guns and 90 men, captured the packet "Duke of Montrose" after an engagement that lasted three and a half hours. "Duke of Montrose" did not strike until