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
USS Skipjack (SSN-585) record, which is a record that still stands. The year 1963 was occupied in submarine attack operations and ASW exercises, all designed to test the capabilities of the nuclear-powered attack submarine. The highlight of 1964 was two months of duty with NATO forces, participating in exercises "Masterstroke" and "Teamwork" and visiting Le Havre, France, and the Isle of Portland, England, before returning to New London in October. After devoting most of 1965 to training exercises, the submarine ended the year by entering the Charleston Naval Shipyard in South Carolina for an overhaul that lasted until 18 October 1966. "Skipjack" then