Matches in DBpedia 2014 for { ?s ?p 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.. }
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- Fish_stock_(food) comment "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.".