It's funny, I talk with my brother in law about sushi and making it at home. I see online how it always says, make sure you use fresh sushi grade fish...well what is sushi grade? Should I be on the boat catching the fish? I live in the North East, not many fresh fish around here.
I've also read that by freezing fish it kills the parasites?
So what is the truth?
And if anyone is from Rochester, NY, if you know of a place where I can get "sushi grade" fish, do tell.