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
Nellie L. Byrd (skipjack) Nellie L. Byrd (skipjack) The "Nellie L. Byrd" is a Chesapeake Bay skipjack, built in 1911 at Oriole, Maryland. She is a 53.6' long two-sail bateau, or "V"-bottomed deadrise type of centerboard sloop. She has a beam of 26.7', a depth of 4.8', and a net tonnage of 18 tons. She is one of the 35 surviving traditional Chesapeake Bay skipjacks and a member of the last commercial sailing fleet in the United States. When listed, she was located at Tilghman, Talbot County, Maryland. Since 2005, she is located at Middle River, Maryland, Baltimore County, Maryland. She was listed on