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) before returning to Groton. In January 1962, "Skipjack" operated out of Key West, Florida, for two weeks before entering the Portsmouth Naval Shipyard in Maine for extensive overhaul, lasting four and one-half months. Following her return to New London, Connecticut, the submarine operated locally prior to departing in October for duty in the Mediterranean with the Sixth Fleet. During this tour, "Skipjack" participated in various fleet and NATO exercises and visited Toulon, France; and La Spezia and Naples, Italy, before returning to New London. In this year, the Skipjack also conducted the fastest submerged transit of the Atlantic Ocean on