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 they are nearly extirpated, fish passage features such as ladders or lifts will be required on Mississippi River lock and dams." In Minnesota, the construction of a fish passage facility is being considered at U.S. Lock and Dam 3 near Red Wing and could help skipjack shad migration in the Mississippi River drainage. The Minnesota DNR Division of Ecological Services received a State Wildlife Grant to conduct surveys for rare fish species in the Mississippi River from the Twin Cities to the Iowa border. These surveys were conducted from 2006 to 2008, and while the skipjack shad was a targeted