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That's not the debate. You are pivoting and moving goal posts like a fucking kike.

Does it have nutritional value. Yes or no.

Your statement is correct, but the original claim is that it is devoid of nutritional value. And that's simply not true. I'm not going to explain further, anyone that needs further explanation is dead to me.

But don't eat wild caught raw if it is from the pacific. Shits been taking off. 90% parasitism rate. And the pacific has tape worm. I love sushi but I'm off of it because I keep up with current events around it. Now is not the fucking time to eat sushi.

Then there is inclairity if the farmed stuff is good raw. The general convention is that it is and 100% parasite free. It's the word I've heard but I don't know if I trust the claim so that's why I'm off it. Apparently if Salmon is frozen for multiple days that's how you kill parasites but I can't trust 3rd parties to do it right especially if they've been sold fud that "just trust the farm shit" or "just trust atlantic" and they know freezing it will degrade the quality. People are going to look for excuses to cut corners and improve apparent quality. And they will copy practices. Let's say it is ok to just eat atlantic raw, something I'm not 100% sure about. So some sushi chef did his research finds out its ok and does it. Another chef see's him doing it and says "um, don't you need to freeze it." and says no I did my research it is ok. Then the second chef takes what he thinks he understands and starts doing the same thing with pacific.

You think chefs are these highly scrupled and educated people. I can tell you that they are not. Most of them are hispanic in the US regardless of the cuisine. Also there is fish laundering going on long before it hit the chef. Pacific gets merged with Atlantic knowing it will fetch a slightly higher prices. They'll lie to chefs and say the fish has already been frozen for seven days when it's really just been one and they just want to move stock faster.

So then why not just freeze the fish yourself? Because you don't have the flash freezing equipment and your freezing will degrade the quality of the fish even more than if they did it. To the point that what's the point. You'll be eating something of high quality cooked at that point.

True that, if you are eating fresh salmon raw, you risk eating parasites. Freezing and then thawing it is what sushi places do to eliminate that issue.

The problem with farmed salmon is that they are heavily dosed with antibiotics in the feed so that they don't all die. Overcrowding will cause diseases to spread quickly in an enclosed pen, that's why they do that. They do dye it pink as noted upthread, otherwise it's grey.