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 (SS-184) January and arrived at Port Darwin, Australia, for refit on 14 January. "Skipjack"’s second war patrol, conducted in the Celebes Sea, was uneventful with the exception of an unsuccessful attack on a Japanese aircraft carrier. She returned to Fremantle, Western Australia, on 10 March 1942. On 14 April, "Skipjack" got underway under the command of James W. Coe for her third war patrol, conducted in the Celebes Sea, Sulu Sea, and South China Sea. On 6 May, contact was made with a Japanese cargo ship, and the submarine moved in for the kill. Finding herself almost dead ahead, "Skipjack" fired