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
Hilda M. Willing (skipjack) a second, smaller hatch, a small doghouse is set on the deck to provide low headroom in what would otherwise be a very low cabin, high. A box at the stern contains the hydraulic steering gear installed by Sweitzer to replace the original patent gear. Davits for the pushboat hang over the transom. The "Willing" is rigged with a jib-headed mainsail, or leg-of-mutton, with a single large jib. She carries dredges on each side with a shared motor. Hilda M. Willing (skipjack) Hilda M. Willing is a relatively small Chesapeake Bay skipjack, built in 1905 at Oriole, Maryland, and declared