Skipjack tuna addition, skipjack's livers were tested globally for tributyltin contamination. TBT is an organotin compound introduced into marine ecosystems through antifouling paint used on ship hulls, and has been determined to be very toxic. About 90% of skipjack tested positive for contamination, especially in Southeast Asia, where regulations of TBT use are less rigorous than in Europe or the US. Skipjack tuna is used extensively in Japanese cuisine, where it is known as . Besides being eaten seared () and raw in sushi and sashimi, it is also smoked and dried to make katsuobushi, the central ingredient in dashi (a common
USS Skipjack (SSN-585) the wings of an airplane, were moved from the hull to this new sail, with the periscopes and antenna masts. Thus, they could be useful only when the submarine is in its natural environment—like the control surfaces on an airplane. Also, a single propeller behind the rudder now propelled "Skipjack", making it more maneuverable. Other experiments in design also benefited "Skipjack" by allowing the vessel to be built with improved steel. Areas from the control room (featuring push-button control of pneumatic and trim systems), to the anchor (streamlined to reduce drag and flow noise) were changed in the development of