[beatgammit]

I'm pretty sure "sushi grade" fish is fish that has been frozen properly, and restaurants have to follow FDA guidelines on raw foods like this. It's not just a good idea, it's the law (in the US).

Honestly, my wife and I often forego the freeze step when we make sushi at home. Yes, it's an increased risk, but it's a risk we both accept, and since we typically buy fillets, it's quite possible that it has already been frozen properly but the store isn't comfortable making guarantees.