Safety of Raw fish for sushi
I am curious if there is any danger in using a piece of raw fish for sushi from the supermarket aisle...? I've heard all kind of information of everything from contamination of bacteria from boards, knives, other fish, etc. that come in contact with tuna. I've even heard versions that certain fish are more prone to have issues when handled, even that fish that have been frozen has less probability of having issues.
Does washing the piece of fish in cold water and patting down help at all? What should I looking for?
I believe a lot of establishments use certified fish that are supplied for that specific purpose. How concerned should I be about using a piece of over the counter fish for sushi? :chefcut:
Thanks to all for the help!!