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 (1889) a minefield laid by the German submarine "UC-68" in the approaches to the Clyde which was holding up shipping from the Clyde and Liverpool. "Skipjack" was a member of the Second Fleet Sweeping Flotilla, based at Scapa Flow as part of the Grand Fleet, in July 1917. In 1918 she was a member of the 13th Fast Minesweeper Flotilla at Oban . "Skipjack" was sold for scrap to Hammond Land Foundry of Dublin on 23 February 1920. HMS Skipjack (1889) HMS "Skipjack" was a of the British Royal Navy. She was built at Chatham Dockyard from 1888–1891. She was converted