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) On the journey, she passed so close to the Soviet port that the officers could look through a periscope and see the port only 30 or 40 yards (27 to 37 meters) away. Upon entering the canal, crewmen saw one of "Skipjack"s officers turn off a tracing mechanism so that there would be no written record of the action. Upon returning from this mission, "Skipjack" spent the remainder of 1960 in a restricted yard availability and upkeep. "Skipjack" commenced her 1961 operations by participating in two weeks of type training followed by anti-submarine warfare exercises through August, visiting Mayport, Florida,