A Sweet-and-Sour Legacy from the Ionian Islands

Savouro is a traditional Ionian dish, mainly found in Zakynthos and Kefalonia. It consists of fried fish preserved in a fragrant vinegar-based sauce with garlic, rosemary, and raisins. It was originally a way to preserve fish before refrigeration and is known for its bold, tangy, and slightly sweet flavors. It is also commonly referred to as savoro, depending on the region or spelling conventions. This dish reflects the Venetian culinary influence on the Ionian Islands and continues to be a favorite in local households and tavernas.

The preparation of savouro begins with frying the fish. Small fish like red mullet (barbouni) or whitebait are lightly floured and fried in olive oil until golden and crisp. The frying enhances the texture and adds richness. Garlic, rosemary, and sometimes onion are then sautéed in olive oil and deglazed with vinegar to form the base of the sauce. Raisins are added, and in some variations, tomato or wine is included for added depth.

The fried fish is then placed in the sauce to absorb the flavors and is sometimes left to marinate for several hours. The addition of raisins creates a characteristic sweet-and-sour profile, giving savouro its unique Ionian identity and setting it apart from similar dishes found elsewhere in Greece.