What makes fish sushi grade?
Don’t be afraid, just be educated about what you’re looking for and who your sources are. Unless you catch the salmon or other fish/seafood from the ocean yourself and serve it up on the table for dinner same day (I’ve done this living on the ocean-quite spoiled- me, not the fish lol), you need to look for salmon etc. that was flash frozen (there are freezers and there are freezers- in a regular freezer, the time for freezing takes too long, in flash freezers, or quick chill, it goes a LOT faster, and they are a lot colder. While I absolutely adore sushi and have for years, I am careful in what I buy to make at home and where I eat out. I’ve never been sick in over 16 years of frequent sushi consumption. However, not all kinds of organisms are killed in the freezing process. If one is not sure of the source of one’s fin/shell-fish then one should cook iit completely, as that will be the only guarantee that all organisms are dead. The stomach acids of a normal healthy individual, in add
