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
Minnie V (skipjack) Last of the Watermen". She was listed on the National Register of Historic Places in 1985. Minnie V (skipjack) The "Minnie V" is a Chesapeake Bay skipjack, built in 1906 at Wenona, Maryland. She is a 45.3' long two-sail bateau, or "V"-bottomed deadrise type of centerboard sloop. She has a beam of 15.7' and a depth of 3' with a net registered tonnage of 8 tons. She is one of the 35 surviving traditional Chesapeake Bay skipjacks and a member of the last commercial sailing fleet in the United States. She is located at Tilghman, Talbot County, Maryland. The "Minnie