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It's good. Better fish for making nigirizushi with though in my opinion.
Try nikiri and yuzokosho, or the most expensive ponzu you can buy (made with actual yuzo and no fake stuff) instead of just dunking in straight up soy sauce for pro Japanese cuisine status.
You have the exact same health cautions as any other fish, i.e. if you don't want to worry about bugs crawling in your gut make sure you freeze it first.
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