Freeze your fish for a week at home and it'll kill any parasites and the fish becomes 'sushi grade'. 48hrs will probably do it , but a week will make sure.
Wagyu is literally any of the 4 breeds of japanese beef cattle or hybrids there of. They're kept on feed longer, 500 to 700 days as opposed to 90 to 300. They aren't really open range. The diet is generally grain, rice straw, and sometimes beer. They're massaged to help make up for confinement and to get them to eat. 2½ to 4 years old instead of 1.5 to 3 years. Younger animals are typically healthier to eat. It's just dominantly penned overfed more aged cattle with marbling. Just get picky with american beef or buy australian wagyu and pay 10% or less for comparable quality.
In the Philippines, we dress it with bagoong (fermented fish or Garum-like sauce) and garnished with diced tomatoes and onions. This side dish is best paired with fried fish or salted dry fish and steamed white rice. Washed after with green mango or avocado smoothie
For people that want to try it… don’t. Unless you like eating fat. You get the same texture from braised pork belly. Worst 300 I ever spend never again.
Best way is to slice it first into thin strips like 1/4 to 1/2 inch thick, then fry the strips. No oil needed just a little salt and maybe pepper. Better than cooking it whole
