fish-stock
1) a distinct genetic population, a population defined by movement pattern, part of a population potentially harvestable, or a quantity of fish from a given area; usually isolated from other stocks of the same species and so self-sustaining. May be a total or a spawning stock
2) used for steaming fish; made of lightly salted cold water, bones and trimmings of fish, seasonings, simmered for half an hour, strained when almost cold and a little white wine or vinegar added

Dictionary of ichthyology. 2009.

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