if you're going to consume it raw, then freezing is recommended - required by law in commercial settings (probable unknown exceptions...)
sushi is typical so thin sliced or small cubed the difference in texture from freezing is not nearly so noticeable.
cooked is not such an issue. the FDA, which specializes in ashen foods, recommends 170'F - but I don't go that high.
fisheries like the Scottish salmon industry are zealous about their reputation and reportedly have extensive inspections in place.
'wild caught' by some one some where . . . . that one might wish to cook to the higher temps.
