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) Atlantic transit. Down in the subsurface calm, the crew were hardly even aware of the turbulence above them. After returning to Norfolk, "Skipjack" conducted several exercises with ASW aircraft flying from air bases in Virginia and North Carolina. In these exercises "Skipjack" played the role of a Russian submarine; ASW forces were to locate, track and conduct simulated attacks against the "Skipjack". During the exercise, "Skipjack" was placed under certain handicaps that would not have been present in normal operations; for instance, she was restricted to a designated operating area measuring 20 miles by 10 miles. Also, at that time,