The information in this guide applies to finfish and flatfish only. Raw shellfish, including crustaceans (like shrimp and lobster) and mollusks (oysters and clams), are subject to their own set of considerations, which unfortunately lie beyond the scope of this article.
The Short Version
If you know what to look for in fresh, whole marine fish (freshwater fish are susceptible to tapeworms and probably best avoided), as well as how to fillet them, then your decision to eat raw fish other than tuna and farmed salmon at home comes down to your individual comfort level with risk. To be 100% sure of avoiding parasites, you’ll have to stick to tuna and farmed salmon. But if you are willing to accept a small risk of infection—a risk that’s also present in any fish that hasn’t been grievously overcooked—then all you have to do is keep your fish cold and your preparation area and tools clean, and you’re good to go.
