/ck/ - Food & Cooking

So I understand that "sashimi grade" is basically just a way of saying it's good to eat raw but how would you judge this from a random piece of, let's say, salmon. I ask because I bought some salmon today from a new fishmonger and it was completely without slime or any kind of fishy smell and I was tempted to just break out the soy sauce but didn't risk it. Should I do it bros?