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 was impounded, and currently skipjack shad are most abundant in the upper Mississippi River below the mouth of the Ohio River. In recent years, human modifications to the middle Missouri River have made conditions more favorable for skipjack shad and their distribution has expanded upstream to the Nebraska-South Dakota border. Skipjack shad were historically found in the northern upper Mississippi River and the St. Croix River; however, there have only been four records of skipjack shad in Wisconsin waters since the 1950s. Because this fish is a migratory species, dams have diminished its distribution. It cannot continue to migrate northward