Background: I am trying to make gravlax, but some recipes I see use sashimi quality fish, and others do not, see:
Recipe without sashimi quality fish: http://www.jamieoliver.com/recipes/fish-recipes/super-quick-salmon-gravadlax/#zYOgHzcRRMYwGDTe.97
Recipe with sashimi quality fish: http://www.seriouseats.com/2015/04/how-to-make-gravlax-cured-salmon.html
So my questions are:
Is it safe to use non sashimi grade fish to make gravlax, as in that first recipe?
Was it safe to eat traditional gravlax before people knew about parasites and freezing?
What does Ikea do to its gravlax to make it safe? Or is Ikea gravlax not the same as the ones produced by the above recipes?
The first question was my original main question, but subsequent discussion has led me to think questions 2 and 3 are related and relevant as well.
I do know that salmon can have parasites and sashimi quality means it has been frozen to kill the parasites.