The vast majority of salmon used in sushi is farmed and therefore mostly free from these issues. Sushi grade fish is typically frozen by the distributor before it reaches the food establishment. The vast majority of parasites are only rarely found in the parts of the meat used for consumption.
Salmon used in sushi is Scottish salmon. It's farm raised, and from Scotland. No issues.
I see slot of assumptions that every sushi place is using a special"sushi grade fish". I can tell you first hand that is incorrect. Maybe some do, but many are using regular raw tuna and salmon.
