Pesce in Saor

Marinated Fish

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

This typical Venetian Sabbath dish for marinated fish resembles a Spanish escabèche, or as it’s called in Italian, a scapece. The wealthy Jews used sole, while the poorer ones relied on sardines. Saor is dialect for sapore, or “flavor.” The fish is cooked ahead of time and allowed to marinate and mellow for a day or two in a cool place. Given the American fear of foods sitting out of the refrigerator for more than a few minutes, and the American absence of “cool