I really want to make sushi (and sashimi). However, I'm concerned about the health risks of eating raw fish.
I made a research and I found this:
EU regulations forbid the use of fresh raw fish. It must be frozen at temperatures below −20 °C (−4 °F) in all parts of the product for no less than 24 hours. As such, a number of fishing boats, suppliers and end users "super-freeze" fish for sushi to temperatures as low as −60 °C. As well as parasite destruction, super-freezing also prevents oxidation of the blood in tuna flesh, thus preventing the discoloration that happens at temperatures above −20 °C.
So I wonder if it's safe if I freeze the raw fish in my refrigerator's freezer for a day or two? Any advice on making safe sushi?