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 over dams; therefore it is rare to see a skipjack shad in the upper reaches of the Gulf of Mexico drainages. Skipjack shad are a migratory schooling species. They are a euryhaline species that can enter brackish and freshwater bodies. They can be anadromous but are not obligated to be because they can complete their life cycle in freshwater. Skipjack shad are strongly migratory within rivers and prefer fast flowing water where they are renowned for leaping. They are found in clear to moderately turbid waters in large rivers and reservoirs usually within the current over sand or gravel. In