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
USS Skipjack (SSN-585) been to St. Croix and some of the return trip was conducted on the surface. From March thru June, "Skipjack" provided bridge training to students at the Submarine Officer Basic School in Groton, mostly running up and down the river. During one trip out of the sound the anchor got stuck. Divers were called out from Groton to cut the anchor chain and retrieve the anchor. "Skipjack" entered dry-dock for the third time in three years to have the anchor fixed, at a cost of about $75K. "Skipjack" left Groton in early July to transit to Norfolk. After arrival "Skipjack"