Also, any tips on safety with the raw fish are much appreciated. I
know you're supposed to keep it cold, and serve soon after buying it.
but tips, like... should I use a cooler, and ice to transport the
fish?

1. Google a.f.s for "anisakis" which is mentioned in most of the
threads dealing with the safety of raw fish (now including this
thread). Anisakis is a worm that is sometimes found in salmon
and, although rare, is probably the most common pathogen
associated with sushi and ceviche related illness.

2. In those posts you will find links to the FDA, UCSD and some
other sites with reliable information on raw fish.

3. The title of your post ("Sashimi grade") implies that you are
getting fish from reliable sushi fish mongers and not the fish
section of your local supermarket so you're a step ahead of
many others on that note.

4. Some current replies have mentioned freezing fish in vacuum
sealed bags in home freezers. See earlier threads for home
freezing using dry ice or liquid nitrogen to better preserve the
freshness of the best fish.






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