November 2019, Pallouriotissa. I find myself once again at Mrs. Tasoula Demetriou's home. She's preparing red mullet in a rich sauce, I'm setting the table, and her husband Dinos watches us, smiling. After setting the table, I pick fresh purslane from her yard to make a salad. When everything is ready, we sit down, and I'm the first to taste the savóro red mullet she prepared. “The flavor is simply divine,” I tell her, and she begins to recount stories that transport us to her childhood home and her mother's kitchen. Her mother, she says, used to make savóro to preserve the fish, as there were no refrigerators back then. And that's how, out of such a need, this special recipe came about...
