They feed in shallow littoral waters on herring, flounder, hake, anchovy, codfish, and sculpin. Codfish roe and sardine roe are sold in olive oil. One popular native dish is bacalao (sauteed codfish), which is served during the Lenten season. In Barbados, fishcakes are made from salted codfish and flour batter, then fried in oil. Ackee and saltfish is the Jamaican national dish prepared with ackee and salted codfish. Nordland is well known for the fishing of codfish and fish farming of salmon. Appetizers served are a shark hash and Codfish cakes. The fried version is usually served with breakfast codfish as a side. Based on his initial findings, he wrote the line, "First came codfish chowder". Hot cross buns with codfish cakes are a Good Friday fare. Breton, Basque, and Portuguese fishermen spoke of "a land of codfish". They made Gorton's codfish cakes a household name in New England. The marine waters supported codfish, bearded seal, and ringed seal. The tradition involves a codfish as well as a type of rum known as Screech. Prey taken seems to vary between Codfish Island and northern Fiordland.