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) Whitelock. "Willing's" sailing qualities are among the best in the skipjack fleet. It is stated that she is the only skipjack that can come about without the use of the centerboard, and that she can dredge in strong winds without a jib. The "Willing" is long, wide and draws . She has a traditional clipper bow-shaped cutwater in a sharp, but convex bow, and a square transom. She carries a pushblock for a pushboat to allow her to dredge in light airs. The king plank runs from the bow past the mast, but stops short of the main hatch. Following