Savoro, which means sour, is a sauce which my mother used to make whenever we had fried fish such as red red mullets (μπαρμπούνι), mullets (κουτσομούρα) or other fish like bogue (γόπα)etc. The combination of vinegar and rosemary is a method they used to preserve food back when there were no refrigerators.
Whenever we had fried fish, she would always make more so that we could have leftovers, to make savoro, which was a delicious mezes.
The classic Cypriot version of savoro as I remember it from my mother was that she would use the leftover oil after frying the fish to make a thick tomato sauce, with which she would cover the fish.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of the e-cookbook.
Kopiaste kai Kali Orexi!!