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 skipjack shad populations seem to be minimal in the southern parts of their distribution. Dams have limited the natural distribution of the species. Skipjacks are no longer found in high numbers in the northern reaches of their distribution because of their inability to migrate over large impoundments. The Minnesota Department of Natural Resources (DNR) webpage tells us that "Further research into the species' life history and ecological requirements is needed. It is known that lock and dam structures hinder migration of skipjack shads during the early spring. If the skipjack shad is to be reestablished in Minnesota and Wisconsin, where