As Food
Skipjack tuna is used extensively in Japanese cuisine, where it is known as katsuo (鰹 or かつお). Besides being eaten seared (katsuo tataki, 鰹のタタキ) and raw in sushi (寿司 or すし) and sashimi (刺身 or さしみ), it is also smoked and dried to make katsuobushi（鰹節 or かつおぶし）, the central ingredient in dashi (出汁 or だし) (a common Japanese fish stock). It is also a key ingredient in katsuo no shiokara (塩辛 or しおから).
In Indonesian cuisine, skipjack tuna is known as cakalang. Most popular dish from skipjack tuna is cakalang fufu from Minahasa. It is a cured and smoked skipjack tuna clipped on a bamboo frame. Skipjack is also integral to Maldivian cuisine.
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