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
Skipjack shad one study, skipjack shad have been found to feed on other shad/herring species such as the threadfin shad, the gizzard shad and young of the year herring species. In some extreme cases, it was shown that they could rely on cannibalism to survive. They are also known to feed on small fishes, mostly shad, while the juveniles feed on insects. The maximum size of the shad/herring utilized by skipjack shad was found to be about 30-35% of the skipjack's body length. There is not much data on the predators of the skipjack shad. Larger fish species, seabirds, and humans prey