A Tangy Taste of Ithaca’s Venetian Legacy"
Savoro Fish is a traditional Ithacan recipe that dates back to Venetian times. It features fried fish—commonly white bait, red mullet or sea bass—preserved in a tangy, aromatic marinade made with vinegar, garlic, rosemary, and sometimes raisins. The term “savoro” comes from the Italian word sapore (flavor), reflecting the dish’s roots in Mediterranean culinary exchange.
The fish is first lightly floured and fried, then simmered briefly in the savory vinegar sauce, which helps preserve it and enhance its flavor over time. It’s typically served cold or at room temperature, making it ideal for storing and enjoying over several days. Savoro is both a flavorful dish and a reflection of Ithaca’s seafaring, frugal culinary tradition.
Ingredients:
- 1 kg white bait.
- Half a glass of vinegar.
- 4-5 cloves of garlic, sliced.
- 1 twig of rosemary.
- 250 grams black raisins.
- Half a cup of olive oil for frying.
Execution:
Clean the fish and scale if necessary. Salt and leave for one hour. Dust the fish with flour and fry till cooked. In clean oil, gently fry the sliced garlic, then add the vinegar, rosemary and raisins. Bring to the boil and simmer for 5-10 minutes. Place the fish in a tray and cover with the this mixture. Serve when cool. Alternatively, this dish can be kept in a container for several weeks, as the vinegar marinade works as a preservative. (Turn the fish around often so the marinade can cover all sides.)
Sources
- Chef Telemachus/Ithaca
- Secret Kitchen and Travel
- Katerina Recipes
