There are a couple of running threads about fish, and they prompt me to ask a question I've been wondering about off and on for some years. Raw fish in Japan is, of course, almost exclusively Pacific fish. No surprise there. I live on the shore of the North Atlantic ocean, which is some distance from the Pacific. The fish are quite different. Since I can, with some effort, get extremely fresh fish -- straight off the line, in some cases -- I find myself wondering about serving it raw. The problem is, since this is not normal behavior, nothing is marked "sushi grade" or the like. I mean, you don't see people picking up a slab of "sushi-grade cod" to make sushi at home, right? So assuming the fish is very fresh, and I know it's been handled with care, the health question becomes primarily a matter of odds: some fish are prone to parasites and such, and some aren't especially. Swordfish, for example, is prone to parasites, as is salmon. So which fish aren't? Is there any way to guess about this?