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
Helen Virginia (Skipjack boat) of Crisfield, MD, Helen Virginia sailed out of Deal Island, dredging oysters under Capt. Carroll Bozman and later, Capt. Jack Parkinson. She has a beam of and an overall length of . A 1987 entry in the Maryland State Archives notes that ""Helen Virginia" is a 43.2' long two-sail bateau, or v-bottomed deadrise type of centerboard sloop, commonly referred to as a skipjack... She carries a typical skipjack rig of jib-headed mainsail and a single large jib with a club on its foot. Built in 1948 in Crisfield, Maryland following traditional Bay design and construction methods, "Helen Virginia" is significant