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National Committee on Marine Sciences (NCMS)

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Author: search.filters.author.Yap, Julio JrGeographic name: search.filters.geographicname.Philippines

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    Healthy alternative to fish sauce
    Yap, Julio Jr (Panay News, Inc., 2020-05-18)
    Following the increasing demand for healthier food and food ingredients, a low-salt fermented mussel sauce was developed by the University of the Philippines Visayas (UPV). Initially branded as “Patis Tahong,” this condiment or dipping sauce is made from fermented green mussels (Perna viridis). As an alternative to the usual fermented fish patis, it can be used to add flavor to different dishes, soup preparations, as well as a traditional “sawsawan” or dipping sauce. It was claimed that Patis Tahong has the potential of being a functional food and food ingredient.
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    Vast potentials for fishery products
    Yap, Julio Jr (Panay News, Inc., 2017-11-07)
    With its vast natural resources, the Philippines is considered as one of the key players in the export market for fish and fishery products – taking into account the market demand and good prices being offered for these exportable commodities. Anchoring on these potentials, there is a need to address the inadequate supply of raw materials being encountered by some exporters, and to help small-medium entrepreneurs (SMEs) promote live and frozen fish and fishery products. The recent Fisheries Women Entrepreneurs’ Forum was able to identify some of the products with export potential, such as black tiger shrimp, prawns, crabs, tuna, abalone, lobster, octopus, cuttlefish, milkfish, seaweeds, groupers, squids, eel, siganid, and hair tail as products with export potential.