sushi-grade salmon.

Sushi-grade means the fish has been professionally flash-frozen to a specific temperature for a set duration to kill any potential parasites, making it safe for raw consumption.

It is best consumed the day of purchase. If necessary, store it for no more than 24 hours in the coldest part of your refrigerator.

No, unless it is specifically labeled as 'sushi-grade' or 'sashimi-grade'. Regular salmon may not have undergone the freezing process required to kill parasites.

Sushi-grade tuna (maguro), arctic char, or high-quality smoked salmon (though the flavor profile will change) are the best alternatives.

Pat the fish dry with a paper towel, remove any skin or pin bones, and slice at a 45-degree angle against the grain into 1/4 inch thick pieces.

Salmon is generally considered a low-mercury fish compared to larger predators like tuna or swordfish, making it safer for frequent consumption.

While you can freeze it, home freezers do not reach the ultra-low temperatures required to maintain the 'sushi-grade' texture and safety standards of commercial flash-freezing.

Look for firm flesh, a bright (not dull) color, and a clean, oceanic smell. Avoid fish that smells 'fishy' or has visible liquid (purge) in the packaging.

Yes, it is very nutrient-dense, providing high amounts of Omega-3s, protein, and B vitamins, though it should be avoided by pregnant women or those with compromised immune systems.