[viraptor]

The way I understand it, it's not the meat that's sushi-grade. It's the way it's preserved / delivered. Basically if you can eat it raw and not let the parasites from salmon grow, then it's sushi-grade. Most commonly that means storing salmon in a freezer which kills the parasites. (think -50C)

Here's a decent article https://www.seriouseats.com/2017/05/how-to-prepare-raw-fish-...