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National Committee on Marine Sciences (NCMS)

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Author: search.filters.author.Yap, Julio JrPerson as subject: search.filters.person_as_subject.Peralta, Ernestina M.

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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.