The basic recipes I've found for poke look pretty easy so I was hoping to buy some Ahi tuna to make some during our trip to Kauai in the fall. Most recipes seem to call for sashimi grade fish. Are there any concerns about needing to freeze the fish before hand to kill parasites? Are the fish in the markets typically flash frozen? I think that's pretty common practice for the tuna and salmon sashimi in Vancouver.

Or should I save the hassle and just buy poke from the market?

TIA.