We have very specific regulations regarding the storing and preparation of raw fish. Just like we do for raw milk and other foodstuffs that can kill people. Some might find the "red tape" annoying, but it's why we've all but eliminated, for example, botulism deaths
The sale of untreated seafood is banned most places. The vast majority of seafood will have been processed by freezing it below a specific temperature for at least the required length of time. Sounds a lot like cold pasteurisation to me. Exemptions typically seem to be granted for seafood not susceptible to problematic parasites/bacteria or where it will be cooked by a facility shortly after it arrives.