It was a rhetorical question to the OP: fully cooked gill fish (enough to kill the parasites in fresh water fish) is extremely uncommon in sushi restaurants. A

It was a rhetorical question to the OP: fully cooked gill fish (enough to kill the parasites in fresh water fish) is extremely uncommon in sushi restaurants. As the GP pointed out, this might not be an issue in the US (because of freezing requirements). But I would not be one to be eating carp "raw". It's possible that this is the thing that takes narezushi mainstream, but I doubt it.