Pilchards in "savor"

Clean and wash the anchovies, roll them in flour, fry them in hot oil, and place them in a larger pan. Slice the onion and use the remaining oil to fry the slices. Add roughly chopped garlic, crushed pepper, salt, a laurel leaf and a rosemary sprig. Stir, pour in vinegar and wine, and let it boil shortly. Pour the mix over the anchovies, which should be completely submerged in the liquid, add lemon slices and refrigerate. Serve as a cold starter.

The origins of "savor" is strictly connected with the preservation of fish during long sea voyages

Hrana 068 Sardine