Zucca in saor
Saòr in Venetian means “flavor”.
Born to conserve fish on long journeys by sea (in the Middle Ages there was still no fridge, of course), Saòr is a simple technique, which originally was used to preserve abundant fish (sardines, but also soles and flounder) with onions and a drop of vinegar.
Any fish or vegetable saor should be consumed after at least 48 hours, and it lasts up to a week in the fridge. Well sealed obviously and better if kept in glass bowls.