When making sushi, many believe the fish must be labeled 'sushi-grade,' but this designation is more marketing than a true reflection of safety standards. Costco's salmon can be deemed safe for sushi due to flash-freezing or aquafarming.
Chef Cotton says, "I tend to buy Faroe Island Salmon, which has a cleaner flavor than Atlantic salmon... If you can't find Faroe Islands salmon, sockeye, king, and coho are all good choices."