Hello all, I’ve always wanted to make my own sushi at home, but the thought of it has been a little nerve racking with the thought of parasites n all. I picked this up as Sam’s club today because I saw another post on this subreddit where someone else used this kind of salmon, did I make the correct choice? Is there anything I have to do to it before consumption? I read someone specifically say to look for salmon from Norway I’m not sure why, but I’m hoping I checked off all the boxes for “sushi grade” salmon. Thank you for all tips and tricks in advance