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 torpedo room and AMS for ballast tanks. The design was improved on the "Thresher"s, the one-off , and subsequent attack submarines by relocating the torpedo room into the operations compartment via angled midships torpedo tubes to make room for a large sonar sphere in the bow. The "George Washington" class, the first SSBNs, were derived from the "Skipjack"s, with rebuilt from the incomplete first . The hull of "Scorpion" was laid down twice, as the original hull was redesigned to become the "George Washington". Also, the material for building was diverted into building , which delayed "Scamp"s progress. The bow