The Truth About "Atlantic" Salmon: Why What’s On the Label Matters for Your Cells

I’m Todd Garrett, accountant by trade, cattle rancher at heart, and health nut by necessity. Driven by a commitment to better health and better food, I co-founded Born & Raised, a grass-fed, pasture-raised meat producer based in East Texas, where our animals are never raised with added hormones or antibiotics.

At Born & Raised, our mission is built on a simple but powerful philosophy: to optimize our health at the cellular level, we must keep the "bad stuff" out of our diet while providing the high-quality nutrients our bodies need to build healthy new cells.

For many health-conscious families, salmon is a nutritional staple. My wife and I enjoy it several times a month, but it wasn't until recently that we discovered the startling truth about the industry. If you’ve ever found yourself scanning the grocery store aisles for the best option, you may have noticed that "Wild Caught" salmon is often elusive, while "Atlantic Salmon" is everywhere.

Here is why that distinction is so critical for your health.

The Myth of "Atlantic" Salmon

The first thing to understand is that you won’t find true wild Atlantic salmon in a grocery store. Atlantic salmon has been an endangered species for years, and commercial fishing for them is strictly prohibited.

So, what are you actually buying? Nearly all "Atlantic Salmon" sold in the U.S. is farm-raised, much of it coming from massive operations in Chile. Because these farms operate outside of USDA and FDA oversight, the regulations, specifically regarding antibiotics, are drastically different from what we expect in the U.S. beef or poultry industries.

Reports indicate that Chilean salmon production can use up to 1,500 times more antibiotics than similar operations in Norway. When fish are crowded into small pens and swim in their own waste, the environment becomes a breeding ground for disease. To combat this, producers rely heavily on pharmaceuticals.

The Cellular Impact

When we consume salmon raised this way, we aren't just eating fish; we are ingesting those same antibiotics. This disrupts our delicate microbiome—the foundation of our immune system—and contributes to the global rise of antibiotic-resistant "superbugs." It isn't just an environmental concern; it’s a direct hit to your cellular health.

Why Is My Salmon Pink?

Beyond the antibiotics, there is the issue of aesthetics. Wild salmon get their vibrant pink or deep red hue naturally from a diet rich in shrimp and krill. Farm-raised salmon, however, are fed a grain-based ration that leaves their flesh a dull gray.

To make the fish look "natural," producers add synthetic dyes to their feed, such as manufactured canthaxanthin. While some forms of this compound occur in nature, we believe in avoiding "lab-grown" additives whenever possible. Your body knows the difference between a nutrient and a chemical substitute.

A Better Way: From the Kvichak River to Your Table

We believe you shouldn't have to be a "lab rat" for the industrial food system. That’s why we’ve gone to great lengths to source the highest quality Wild-Caught Alaskan Salmon.

We purchase our salmon directly from the family that caught it in the pristine waters of Alaska. It is antibiotic-free, dye-free, and packed with the authentic nutrients—like Omega-3 fatty acids—that your cells need to thrive.

When you choose Wild-Caught, you aren't just choosing a better meal; you’re choosing a better foundation for your health.

Shop our Wild-Caught Alaskan Salmon here.