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-class submarine planes were moved to the massive sail to cut down on flow-induced noise near the bow sonar arrays. They were known as sail planes or fairwater planes. The "Skipjack"s were the first class built with sail planes; they were later backfitted on the "Barbel"s. This design feature would be repeated on all U.S. nuclear submarines until the improved , the first of which was launched in 1988. The small "turtleback" behind the sail was the exhaust piping of the auxiliary diesel generator. The "Skipjack"s also introduced the S5W reactor to U.S. nuclear submarines. It was known as ASFR (Advanced Submarine