I have done my homework and read several reputable sources on this (e.g. this). The consensus on sushi-grade fish seems to be
- There is no real "sushi grade". It is a myth.
- Follow certain guidelines
- Stick to tuna and farmed salmon
- Freeze for 7 days at home to kill potential parasites
I just bought some fresh, never frozen farmed salmon, but the label says "not for raw consumption". Can I still use it for sushi/sashimi?