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) been to St. Croix and some of the return trip was conducted on the surface. From March thru June, "Skipjack" provided bridge training to students at the Submarine Officer Basic School in Groton, mostly running up and down the river. During one trip out of the sound the anchor got stuck. Divers were called out from Groton to cut the anchor chain and retrieve the anchor. "Skipjack" entered dry-dock for the third time in three years to have the anchor fixed, at a cost of about $75K. "Skipjack" left Groton in early July to transit to Norfolk. After arrival "Skipjack"