Now plenty of good fresh, and wild, salmon on the market. Good quality, but probably not sushi level. Good price too. Sockeye, coho for $10/lb.
These kinds of wild, fresh salmons are not previous deep-frozen.
I had occasional eaten fresh raw salmon before, simply with mustard or cheese. But I had stopped due to concern of parasite. Questions:
1. Do you eat raw, not previous deep-frozen salmon?
2. If you cook it due to concern of parasite, how much do you cook? Is a simple sear with most of the inside practically raw enough?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)