When returning from Holland I always bring back a few dozen fresh herring. The fish monger vacuum packs them for me and I freeze them the night before my flight.

The USDA rules on meat and plants are meant to control importation of bacteria and pests that could harm native species. Some products are allowed with proper documentation. For example, tulip bulbs require a dated "Certificate of Inspection" embossed with a hologram. The bulbs I buy at the Singel flower market have this certificate.

The Norwegian alternative is called stockfish, and is air dried white fish. Lutefisk is made from stockfish and lye.

Hi Laurie,
So, I've just discovered this forum... nearly two years after you started it. I am wondering if you ended up trying to bring back salt cod from Portugal (and if you were successful). Also, did you try ordering it from any of the supermarkets that carry it (suggested by people who responded to your forum)? I live in Brazil and will be in Baltimore, MD for the holidays and wish to prepare bacalhau for my family so I am facing the same predicament! (bring it or order it in the US!!) Any "new news" would be greatly appreciated!
um abraço
Liz

Hi, Liz,

I have brought back salt cod without any US customs problems, on several occasions, but there was a certain odor as a consequence. I haven't tried any of the online sellers. I live in the midwest, but have a friend with a summer home near New Bedford MA, and she has regularly brought some home for me.

If you have a good source of bacalhau in Brasil, I guess I would just bring it up when you come, but I bet that the online sources are pretty high quality.

If you have a favorite recipe to share, I'm always happy to get good bacalhau suggestions. Laurie

http://search.tienda.com/search.html...FU1x5Qodkgggsw

I can buy it in every supermarket in Eastern and Southeastern Massachusetts owing to the large Portugese, Azorean, Cape Verdean, and Brazilian population.

I can buy it in Hispanic markets in Richmond, VA, both cod and pollock (a cheaper cod cousin). These are a milder cure than the board-hard stoccafisca that one encounters in Italy but equally delicious and easier to prepare. We will have it Christmas Eve for supper.