Stock-fish
51fish fumet — a concentrated fish stock made with vegetables, spices, wine and fish bones including the head without the eyes. The fish bones and spices are added to blanched vegetables such as carrots, leeks, onions, lettuce and celery and, when the bones… …
52stock — (verb)) to add eggs, young or adults of a species to a body of water to increase the population of that species or growth rate of that or another species; (noun) 1) a distinct genetic population; (noun) 2) a population defined by movement pattern …
53fish chowder — a thick soup mix of cooked fish and/or shellfish and potatoes in a broth made from pork, flour, seasonings and fish stock …
54fish-chowder — a thick soup mix of cooked fish and/or shellfish and potatoes in a broth made from pork, flour, seasonings and fish stock …
55stock assessment — determining the current and probable future abundance of commercial fish stocks through the collection and analysis of data from life history studies, environmental surveys and catch statistics. There are two main components, studying the biology …
56stock biomass — total weight of fish in a stock …
57stock number — total number of fish in a stock …
58stock reduction analysis — a stock assessment method that estimates the biomass of a fish population using catch history data, information on the productivity of the species and a time series of abundance indices such as catch per unit of effort …
59fish hatchery — a facility where fish eggs are hatched and the fry raised, esp. to stock lakes, streams, and ponds. [1880 85, Amer.] * * * …
60stock — stÉ‘k /stÉ’k n. supply of goods, inventory; share, company s capital divided into shares; livestock, farm animals; tree trunk, main stem of a plant; lineage, ancestry; soup broth, clear soup made from concentrated meat or fish stock; handle, base …
