Halibut sashimi is common in Japan (known as ‘hirame’), but comes with the same precautions and advisories as other large predatory fish. To wit, freeze for at least 4 days at sub-zero temperature (I think the recommendation is actually -4F), and not recommended for very young, very old, pregnant, or immunocompromised people. Freezing should take care of parasites, but does nothing for mercury and other toxins that may accumulate in the flesh, so forewarned is forearmed.
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