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To this day, the salmon in Japanese sushi restaurants is always labeled サーモン "saamon", which is known to be imported and is OK to eat raw; and never 鮭 "s(h)ake", which is (usually) local and always salted and cooked first -- even though ''shake'' as a term covers all types of salmons.

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I've been to plenty of sushi restaurants in Japan where it's labelled 鮭 and pronounced "shake". No idea if that means it was local salmon

I lived there for two years and clearly remember it being labelled as 鮭 (while painstakingly learning the words and characters too for different common foods as well). Granted, this was about 10 years ago, so maybe it has changed?

In a sushi restaurant? Of course there are lots of 鮭 dishes in izakayas and such, but I've never seen any in a sushi restaurant.

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