Making salmon/other fish “sushi safe”

Here is the info of what brackish water means and ppt = parts per thousand now what I didn’t find are ppt levels in Benicia bay to complete info

Wow thank you!
As always great info specially when Salmon season will open the next July 16 in Benicia. I’m trying to get familiar with Benicia bay on my old prowler 13. I didn’t catch anything yet more on I want to feel more confident on and practice anchoring and get just to the high winds. Anyway if I catch a salmon now I know how freeze it and be safe eating good sashimi.
 Thank you!
JC

Once a salmon hits brackish water it instantly becomes inedible.

agreed.  once salt reduces below 31ppt salmon is no longer edible.

Ikura!!!

Don’t forget ikura.  Naoaki has a good point.

All I've read on the subject agrees with Nowhereman - "The issue is that if you don’t flash freeze, then ice crystals form and that changes the texture if it’s later eaten raw (no such issue if cooked)."  So how did the salmon sushi turn out since it was slowly frozen instead of flash frozen?  But I like the flash frozen CO2 idea... I'll be giving it a try.