Saltwater fish found from North to South coast of the Brazil, it has reddish scales and the meat is delicate and exquisitely flavored. Usually served roasted, it can also be fried or stewed. Featured prominently in the cuisine of Rio de Janeiro, where it is served whole, after being baked under a thick layer of salt; and in tents of Praia do Futuro in Fortaleza, where it is fried whole. As the closed season fresh red porgy can be found from April to November.