Its not absolutely the wild caught part, its the NON farm raised, and FRESH salmon that my wife gets. There are 2 places she gets at in Arizona. 0 antibiotics, 100% fresh. The place that hooked her up with the locations was The Salt Cellar restaurant. They fly their fish in fresh every single day, including the top salmon, swordfish, and everything else. Their menu is extensive. The last time I was there I had their seasonal smoked blue marlin, and it was the best I ever had. So good.
News 
Market Data 
Discover 
