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
Kathryn (skipjack) Kathryn (skipjack) The Kathryn, a Chesapeake Bay skipjack, was built at Crisfield, Maryland in 1901. Ported at Chance, Maryland, she is reputedly one of the fastest skipjacks on the Bay. She was designated a National Historic Landmark on April 19, 1994. She is one a small number of older skipjacks to survive in working condition. The "Kathryn" is long, wide and draws of water. She is somewhat unusual in having a "soft" chine rather than a "hard", sharply angled chine. "Kathryn" otherwise follows the pattern of a Chesapeake Bay skipjack, with a clipper bow-style cutwater, a sharp convex bow, beamy