Be advised: this thread is not for serious in-depth discussion of weighty topics (we have a link for that), this thread is not for anything Culture War related. This thread is for Fun. You got jokes? Share 'em. You got silly questions? Ask 'em.
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Notes -
One trick I learned a while back, but don't know where my link is at the moment to get the specific temperature number, is that you can "cook" your fish in a sous vide, but at a surprisingly low temperature (something like 105-115), which will help with safety but retain that 'raw fish' texture. It then cools down a bit while you're finishing the prep, so it really does seem like it's just the same.
Also, IIRC, "sushi-grade" isn't really a thing. It depends on species, but for many species, all fish that is sold (at least in the US) is required to be flash frozen to kill parasites. I've seen videos of the commercial operations, where they have the fishing boats that go out and catch the fish, then, while they're still at sea, they transfer their catch to a processing boat. On this boat, while at sea, they do the flash freezing and cutting; I can't remember whether or not they included much packaging on the boat or if that was delayed. But the upshot is that for all of the fish that is caught by these large operations, it is completely impossible for you to get a non-frozen fish; it's frozen long before it comes to dock. You'd pretty much have to have a source that is a local, small-time fisherman who is willing to sell you stuff individually right at the moment he comes back in.
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