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
Ruby G. Ford (skipjack) complete destruction, torched by Captain Bart Murphy, who owned her at the time and did not have funds enough to restore her from a state of grave disrepair. She was listed on the National Register of Historic Places in 1985. Ruby G. Ford (skipjack) The "Ruby G. Ford" was a Chesapeake Bay skipjack, built in 1891 at Fairmount, Maryland. She was a two-sail bateau, or "V"-bottomed deadrise type of centerboard sloop. She had a beam of , a depth of , and a net tonnage of 5 register tons. She was one of the 35 surviving traditional Chesapeake Bay skipjacks