As salmon fishermen will tell you, they'd rather have a piece of frozen salmon that was wild caught with a gill net, bled immediately (which retards decomposition), and frozen that day than a "fresh" piece of salmon from a fish that was poorly caught, not bled, and sat on ice for days before being frozen. That's why it's so important to now where your salmon comes from.
Ask your fishmonger where and how the salmon was caught. Better yet, buy salmon directly from a fisherman or co-ops, that way you'll know exactly how it was caught. Many salmon fishermen in Alaska and Washington state sell their catch wild-caught Pacific salmon directly to consumers.
