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
Skipjack shad is necessary to keep turbidity and siltation levels down, as this species will only live in waters that are clear to moderately turbid. Sampling of skipjack shad has been performed through the use of gillnetting and electro fishing. These methods are best utilized beneath impoundments over sand or gravel substrates around spawning time each spring, where they are most abundant. Sampling should be done across the entire native range to document its abundance in different locations and human induced changes. For now, skipjack shad have a stable abundance in the southern part of its distribution, and need more management plans