Quote Originally Posted by GCD View Post
The fish used in commercial sushi and sashimi is frozen in a commercial freezer at something like -270*F below zero to kill any parasites, your regular kitchen freezer doesn't even get close.

There have been horror stories about people making their own home made sushi and sashimi only to come down with terrible abdominal pains a couple weeks later and when they admitted to the hospital and undergo surgery they find nice parasites like a 4" worm resembling a red centipede... I'll see if I can find the story.
Thank you. I will be certain to never do it again.