I need someone to explain which fruit can be brought back to the mainland, how do you find the certified stuff? Is it super-overpriced? Is there any way you can get farmers market produce inspected & certified before leaving? Are there separate regulations for mailing produce to the mainland?
Now on to fish- I know much has been written about butterfish but I'm still so very confused.
If I go to a restaurant & order misoyaki butterfish or grilled butterfish will it cause certain digestive problems?
It appears(according to the www) that the fish called butterfish can be a type of pompano, black cod, sable fish, escolar or oil fish.
It looks like some of the plate lunch places - Helenas, Ono & Peoples etc. have it on the menu , so does Roy's.
Is the butterfish served in restaurants the bad one or a more benign variety?
Does butterfish have fins & scales?