In saor is the Venetian fisherman's version of scapece or in carpione, for preserving fish before refrigeraion. The simple version uses just vinegar, oil and onions; more elaborate ones might also have saffron, or pine nuts and raisins.
Sardines done this way, sarde alla saor, is a Venetian classic, derived from Jewish cuisine (in Trieste it's called sardoni in savôr). A saor can be included in other dishes too: other fish, vegetables (aubergines or courgettes), even pork and chicken.
Image by manuela barattini