If I told you a farmed Chilean salmon could carry an “antibiotics-never” label but a wild Alaska salmon couldn’t, would you think I am nuts?

This indeed could happen, and I am going to tell you how.

First, let’s be clear, all salmon – farmed and wild – by law are required to be antibiotic-free. In other words, they can’t be sold legally in the US and many other markets if traces of antibiotics are detected. But this doesn’t mean they are “antibiotic-never.”