Found throughout the year on the coast of South and Southeast regions of Brazil, this saltwater fish has a mildly but distinctly flavored meat, which separates into flakes. A member of the gadiformes order, the Brazilian codling is a distant relative of the “true” cod, Gadus morhua. As a result, some places in Brazil sell this fish as “fresh cod”, and some salt-cure the filets to use as a replacement for the more expensive cousin in recipes such as Bacalhau à Gomes de Sá (salt cod baked with boiled egg, potato, onion and black olives), or simply baked with potato and onion. It can be used whole, filleted or cut into chunks to prepare roasts, stews, stir-fries and fritters. In Argentina and Uruguay, where it is called brótola, it is usually served stuffed or accompanied by Roquefort cheese sauce.