Can you make sashimi out of redfish(drum)?

Spaghetti worms would be a problem right?

Drum isn't a fish that typically is considered a viable source for sashimi. I would skip it honestly and buy stuff you are comfortable in serving raw...

I would suspect that you could most every fish out of the sea (excluding poisonous fish) if it is fresh. By fresh I mean almost right out of the water. If I understand the sushi process correctly, the fish are flash frozen almost immediately after being caught to stop bacteria from growing. When the fish dies, decomp starts immediately which means bacteria begins to do their thing. I wouldn't eat a fish raw if it sat unfrozen in my fridge a few days.

Make a ceviche out of it.

I've done it plenty times and it is very good.

People point out spaghetti worms but those things are pretty visible, if not huge, not all that common in smaller fish, and easily removed if you wanted to eat it raw. They are completely harmless and could probably have a separate market if someone was so inclined.

Many also point to the flash frozen "sushi process" but I'm of the thought that this became tradition because the trips required to catch most sushi fish are too long to conventionally refrigerate. I think that the quality of the tuna I catch on my offshore fishing trips being ridiculously better than anything sushi grade I can buy lends credence to my point.

In my head at least, there is little chance that our neighborhood sushi joints' are buying the zombie kill to the brain and spike to the spine kill methods either. There's just too much volume to keep up with worldwide demand to think all of our fish could or should be harvested this way.

That said, slicing up a fish and exposing the flesh allows bacteria to begin festering in a place that would otherwise be unavailable if it were left whole. By all means, treat any fish you're going to eat raw with caution and remember that a little off isn't going to kill you but it might make you want to die for a day or so...