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
Helen Virginia (Skipjack boat) yards out and started crying." "When we crossed the finish line we were hugging and crying," said April Benton. Captain Ennerfelt donated the $1,000 prize back to the race sponsor, the Deal Island-Chance Lions Club. "Helen Virginia" has continued to race in skipjack events, including the 18th Annual Choptank Heritage Skipjack Race in Cambridge, MD in 2014, placing fourth. She also represented the skipjacks of the Chesapeake Bay at the 2014 Annapolis Boat Show. She will be working dredging oysters off Deal Island during oyster harveting season, and will resume racing in the off-season. Helen Virginia (Skipjack boat) The Helen