Sushi grade fish must be flash frozen to kill any bacteria, worms, etc. in order to be served frozen. Most fresh (killed, butchered and served quickly) food isn't really great, either taste wise or health wise. Especially if it's not fully cooked.
Most red meats sit out for a bit, either wet or dry aged, which enhances the flavors. Fish will need to be frozen or cooked to a safe temperature.
> Most fresh (killed, butchered and served quickly) food isn't really great
I have eaten raw skipjack tuna that I caught myself and never froze. Tuna, as far as I know, has very little risk of parasitic infection. It was delicious.
Is not the worst fish in this sense. Cod is worse.
The real problem with tuna is that is an accumulator of nasty substances like mercury and also fast and nomadic by nature. This means that you can find Japanese tuna in California, or the Mediterranean, and this can be a problem.
Most of the fish parasites just turn into food after being cooked. Our stomach acid will not care. The number of marine fish parasites able to harm humans is very small. We are too hot for them. I could count all the major types with my fingers (I was surprised to learn (here) that Kudoa is a new problem in any case).
I knew someone (a French person) who was a massive fan of tartare. Tartare is basically raw meat. He'd go to expensive tartare restaurants (in Paris), where hygienically-raised cows were killed, and the meat cut out and served, all in the same day. He described tartare as being the best thing ever. (I've never tried it.)
Steak tartare is also popular in Hungary, where it's called Tatár beefsteak. I still think it sometimes looks disgusting but I admit I love to eat it once in a while. (And any version worth eating is fairly expensive, since you should be using very good beef.)
The catch, for anyone who's never tried it, is that you're not just eating raw meat, you're eating finely chopped raw meat and butter and egg yolk and onion and toast etc.
Now I'm wondering what animals we do eat raw in America other than oysters and (if you know where to go) other sea creatures that might be alive when served.
This is really more common than many north americans think. Crudo, tartare, carpaccio, sashimi, etc. Cow, fish, horse, buffalo, etc. Some are raw & seasoned, some lightly cured (e.g. ceviche)
I had a middle eastern variant (kibbeh or something?) here in Sydney and it was loaded with spices and tasted great. I am not a fan of raw meat for texture reasons usually though.
Most red meats sit out for a bit, either wet or dry aged, which enhances the flavors. Fish will need to be frozen or cooked to a safe temperature.