I know that they do flash freezing to kill parasites. But flash freezing only kills parasites, not bacteria. How they kill salmonella and stuff?
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The chef doesn’t except for sanitation and safe food handling procedures to avoid cross contamination or food being too warm for too long.
Commercially depending on your jurisdiction, the government might require that the fish be frozen to a very cold temperature and held at that temperature for a length of time (in the USA -31F for 14 hours) to kill any parasites that might be in the fish.
Fish caught during particular algae blooms or high ocean bacteria counts such as after a land flood that might wash excess sewage out to see from land. And thus have more toxins in the meat and thus higher risks. Such as ciguatera toxins
See https://wwwnc.cdc.gov/travel/yellowbook/2024/environmental-hazards-risks/food-poisoning-from-marine-toxins
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