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
Hilda M. Willing (skipjack) Hilda M. Willing (skipjack) Hilda M. Willing is a relatively small Chesapeake Bay skipjack, built in 1905 at Oriole, Maryland, and declared a National Historic Landmark in 1994. The "Willing" is particularly noteworthy as an example of a small skipjack with good sailing qualities. Her home port is Tilghman Island, Maryland. The "Hilda M. Willing" was built in 1905 at Oriole, Maryland on the Manokin River off Tangier Sound, in Somerset County, Maryland. Her home port was Crisfield, Maryland. In 1926 her owner was Samuel L. Laird of Oriole. Laird sold her to Thornton Webster of Wenona in 1927, who