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-class submarine from the s that preceded the "Skipjack"s. Unlike the "Skate"s, this new design was maximized for underwater speed by fully streamlining the hull like a blimp. This required a single screw aft of the rudders and stern planes. Adoption of a single screw was a matter of considerable debate and analysis within the Navy, as two shafts offered redundancy and improved maneuverability. The so-called "body-of-revolution hull" reduced her surface sea-keeping, but was essential for underwater performance. Also like "Albacore", the "Skipjack"s used HY-80 high-strength steel, with a yield strength of , although this was not initially used to increase the