Sashimi at home tonight?

i just wanted to let you know that salmon is a ocean/freshwater fish and that b/c of this it should not be eaten raw b/c it carries bacteria that can live and reproduce in the human body. The only way to eat it raw is to freeze it at 0 degrees for at least 36 hours. Raw salmon is not served anywhere in japan because of this. fyi......

not that it really matters, but i ate raw salmon several times in japan. it is becoming more popular lately. :D

you should really be careful when making sushi at home. seriously. even the best of the best of the best of any fish, WILL have parasites. they're pretty obvious to see with the naked eye, but never the less. also, fresh water fish tend to have more of this. just like the guy above me said. you must freeze the fish to absolute zero. yeah you can thaw it out afterward and eat it, but you really need to freeze it. - most of the people out there who are afraid to eat sushi b/c of something they heard about fish being bad or having stuff in it, is from fresh water fish. getting fish that live in the deep ocean (which have more fat) tend ot have significantly less parasites to none at all. one reason why japan goes ga-ga over bluefin tuna. - on top of all of this you really need to know HOW to cut the fish. something the guy at the grocery store will most likely NOT know. being sure to cut the bloodline out, parasites out, etc. - so, you should ALWAYS eat sushi the way it was meant to be eaten, at the sushi bar with a trained professional behind the sashimi knife. dont do it at home. trust me. i used to be a sushi chef for 3 years.

oh yeah, did you know that fish go through atrophy just like humans? that's why you need to wait a few days for the muscles to relax before eating it raw. just one more thing to know before doing it at home.

you can cover the salmon with salt for 20 min( half fillet of salmon approx 6 lbs, less time if smaller) this is the most important process for salmon. you may skip the vinegar and the frozen process, but i strongly recommond you use the salt process.

Farmed  Atlantic Salmon, like the "Sterling" brand that Quality Seafood and most other grocery stores/fishmarkets carry, are cultured and reared in the ocean, and never have the opportunity to migrate into freshwater and pick up parasistes, so technically there is no need to freeze it before consumption.  The parasites that can make freshwater fish dangerous for raw consumption are shistosomes (a.k.a. Flukes), the larval stage of which can be present in some fish (here's a little life-cycle chart -  http://www.science-art.com/image.asp?id=380&m=52) and nematodes, which can also be present in marine fish, especially in large pelagic predators like Amberjacks and Swordfish (and are thus not traditional raw sushi fish).  While the close quarters in which Atlantic Salmon are farmed lend themselves to increased incidence of parasitism and disease in the fish, they are pretty heavily doped up on antibiotics and anti-parasite medications (like most other animals which are farmed for food). It is true that fish muscle (like all other animal muscle) should pass through rigor-mortis before cooking or eating raw, but this happens within the first 24 hours of the fish's demise, so there's about a 99% chance that its already long since happened by the time you buy it at the store (in other words, don't be confused by what Bluefin Toro Rocks said and leave your beautiful fresh sushi fish in your fridge for a number of days before eating, cuz it won't be so beautiful and fresh anymore!) I must respectfully disagree with Bluefin Toro Rocks that there is any more significant a danger involved in the home preparation of sushi than there is in buying from a sushi bar, as long as good quality fish, sanitary preparation, and proper refreigeration are all involved. Salting and searing are both very good ways to kill surface bacteria on the flesh of any fish, but again, so long as good fish and proper handling are involved, neither step is really any more necessary at home than it is in a restaurant.

Are there any other sources for sashimi grade fish, especially anything other than salmon or tuna? Even Quality Seafood's salmon is sometimes not so fresh, say 30% of the time. I find that going earlier in the day helps, though this may just be a fluke. I bought frozen hamachi from Asahi Imports once; it tasted terrible.