Rockfish Sushi - yet again

Yes, we've covered this before but this time I have video...

Korean rockfish (Sebastes schlegelii) is regularly eaten raw in Korean and Japan.  No freezing, just cut and go.  I've not heard of thousands of Koreans pitching over from stomach pains.

https://youtu.be/aLgDLtQsIc0?t=63

Blue rockfish (Sebastes mystinus) is generally thought of as a no-go on the sushi side of things for us here in CA but I'm a bit adventurous.  I'm blessed with a -19F home freezer so I've been processing some of the better looking fillets and they make nice sushi / sashimi.  YMMV but freeze according to FDA requirements and enjoy!   

I’ve had rockfish Sushi/Sashimi. Best and cleanest I’ve had is Canary hands down. Watched the video you can see the dark lines 

reply to top comment on the video says that the fish was farm raised so parasites aren't a problem

My freezer goes to -14, so getting the fish cold enough to kill parasites is no problem. But -14 or -19 is not cold enough for flash freezing, so the texture won’t be great...

If you're freezing it properly there shouldn't be any issue...could even eat lings raw.

Unlike salmon, alot of fish have more transparent flesh and a trained(sushi chef) eye could spot a parasite.  Think about how often halibut is on sushi menus.  Doubt it's always frozen.

Black/blue rockfish have me thinking though, do they often have parasites considering they're more of a mid-water column fish?  I've not noticed any myself but then again they usually go in the fryer =D