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 bars. Spawning temperature range is between . Eggs are broadcast over the substrate. Skipjack shad young may reach total lengths of during their first year. The maximum length in adults is 20 inches, but they are most commonly found to be between . The oldest specimen of skipjack shad reported was four years old. High population rates and the fact that there it has little to no interest to fisheries tells us that humans do not have much influence on life history. Impoundments have changed their distribution slightly, but they have no trouble spawning as a result. Human impacts on