This small-sized saltwater fish, not bigger than 5 inches, is largely used in the Brazilian kitchen. In the most popular dish, it is breaded whole, with head and tail, and deep fried – a glass of ice cold beer is the perfect accompaniment for these crispy tidbits. The roe, sometimes collected during the cleaning process, go well with bread and butter, toasted in the oven, or can be a great addition to season broadband anchovy stews. It is fished from the Northeast to the South coast of Brazil, in February and from October to December.