I ordered some sushi grade steaks online. They came frozen, as they were shipped with dry ice to keep them nice and cold. Frozen, I cut them into pieces and put them back in the freezer, taking out one chunk at a time and thawing in the fridge.
Sushi grade steaks do not need to be cooked, since they are kept frozen at temperatures where parasites cannot survive so there is no concern of the meats contaminating anything.
Once thawed, how long do I have to keep them in the fridge until they pose a health risk?
Since this might depend on the type of fish, I will leave the question open to all fish types. However FYI I ordered yellow fin tuna (Ahi), yellowtail tuna (Hamachi), and salmon (Sake). Also Capelin roe (Masago), and salmon roe (Ikura).