Sardinella brasiliensis
ALTHOUGH FOUND throughout the Brazilian coast, mullet is more commonly used in the South and Southeast. During the winter, several municipalities in those regions organize “festivities” where the fish takes center stage, grilled over coals, either whole or flattened. Fresh, the roe of mullet can be prepared in the oven or in a skillet; dehydrated, it becomes bottarga, a delicacy that can be thinly slices or grated to add flavor to sauces, pasta and other fish and shellfish dishes.
