Generally, sushi grade fish is frozen to kill any potentially harmful parasites. The FDA recommends -4°F or below for 7 days ( which any freezer today can do )

Generally, sushi grade fish is frozen to kill any potentially harmful parasites. The FDA recommends -4°F or below for 7 days ( which any freezer today can do ). https://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252393.pdf https://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252... Also, most fish used for sushi are those that a generally less likely to have parasites that harm humans ( like tuna for example ). Wild fish like salmon, cod, etc are rife with parasites. The japanese historically never used salmon for sushi until farmed salmon became available. Farmed salmon do not have parasites because their feed is controlled - similar to how modern cows, pigs, etc do not have parasites as a result of farms controlling their feed. https://www.norwayexports.no/norways-introduction-of-salmon-sushi-to-japan/ https://www.norwayexports.no/norways-introduction-of-salmon-... People love to attack farmed fish, beef, pork, etc as being unhealthy, but they don't realize that farmed meat has helped wipe out a significant portion of harmful parasites from the west.