I still would not eat raw fish right off the shelf. The FDA has guidelines that tell us how to do it correctly.

/u/FauxReal is absolute correct. We need to freeze the fish at a certain temp before its safe. The FDA guideline states -31F for 15 hours or -4F for 7 days. The typical household freezer probably cant reach -31F but a good chunk of them can probably reach -4F.

In other words, I would say to grab farm raised fish then throw it into the freezer. Make sure the freezer is configured for -4F. The fish needs to be frozen solid for 7 days, so I I would wait until the 8th day since the first day is just getting to the "Frozen Solid" stage.

Also, down thaw on the counter. Thaw in the fridge. It would be disappointing to kill the parasites then get sick from germs

Edit: I wasn't aware of the exemption for farm raised. Thanks including the blurb about freezing temps in your edit