So does cooking your food. I would personally suggest simply not utilizing raw fish in your home cooking and if you do, I would buy pre-frozen sushi grade fish instead of freezing the fish yourself (for the reasons previously stated). Also worth noting, the FDA recommends freezing below -20C for seven days if killing parasites is your goal, which may be lower than your home freezer.
It depends on how you cook it. The whole fish needs to reach a temperature of 65ºC enough time to be safe, so cooking it on a grill or a griddle won't do.
If you have a freezer suited to freeze fresh food (four-star), like most people do, freezing the fish by yourself before cooking it is safer than just cooking it.