Our common sashimi are tuna, salmon, perch, carp, crucian carp and other freshwater fish. But the most commonly used is salmon, because salmon is mostly cultured from deep sea. Relatively speaking, this kind of salmon contains less parasites. Moreover, the knives for cutting sashimi are all specially made, so you can't get wet in the process of cutting, and you choose the freshest fish and slice the fish with this knife.
Some places like to make sashimi with live fish, so that the fish tastes fresh and tender. In some places, fish that have been killed for three or four hours are used as fillets, because the amino acid content of fish after death is the highest, which is more beneficial to the body. However, it is not advisable to eat more foods based on fish, because fish contains an anti-thiamine factor, which is easy to cause vitamin b 1 deficiency in the body, especially drinking while eating sashimi, which is more likely to lead to vitamin b 1 deficiency such as fatigue, restlessness, nausea and vomiting.
Another main reason is another dangerous situation of sashimi, which may contain parasites, and there is a risk of infection if eaten raw, because many live fish are not cultured in deep sea, and the parasites of sashimi can easily make consumers suffer from liver fluke disease. If you really want to eat sashimi, you'd better choose a regular restaurant, which is relatively safe.