Saor was the main preservation method used by the Venetian fishermen needed to keep the food on board for extended periods of time. Sardines, after having been fried were kept in a jar layered with sweated onions and vinegar to produce a shelf stable preservation. Ingredients: 1/2 kg of fresh sardines700 grams of red onionsFlourVegetable oilExtra virgin olive oilSaltPepper1 tablespoon of sugar100 ml of white vinegar1 handful of raisins soaked in warm water1 handful of pine nutsProcedure: Gut and debone the sardines being careful to leave the tail attached. Rinse and realign fillets flesh to flesh. Dredge the sardines in flour and fry in vegetable oil. Drain and arrange them in a single layer on a plate lined with paper towels. Slice the onions thin and sweat in olive oil. Add salt and pepper to taste then add the sugar and vinegar. Cook over medium heat until all the liquid has evaporated. Once cooked, drain the raisins previously soaked in warm water and add along with the pine nuts. Arrange the sardines in a jar or terracotta pot and cover with hot onions. Allow the sardines to rest for at least a day or up to a month and enjoy cold as a snack or as a side dish.