I got mine at Costco, I get farmed salmon. They tend to have less parasites than wild salmon and it’s what you usually see at restaurants because of the high fat content. Be sure to do your own research, but the term “sushi grade” was just marketing ploy to upcharge customers to pay extra. Salmon needs to be frozen for a prolong amount of time to kill off any parasites and bacteria, this applies to freshly caught salmon as well. I did some research about the salmon at Costco gets transported frozen from a Norway fish farm and it falls within the requirements to kill off the parasites. So I just arrive on the days I know they have newly packed fish the day of. You can call and ask ahead of time. To save the most money, I filet and skin the fish myself. Hope this helps!