A project by the University of the Philippines Visayas (UPV) has developed a low-salt mussel sauce. The project, led by Ernestina M. Peralta of UP Visayas Institute of Fish Processing technology, is funded by the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD). Green mussel (tahong) is abundant in the country and is considered as an important farming commodity in many coastal areas. Mussel farming requires less input and capital compared with other aquaculture activities such as fish cages and pens, making it a preferred backyard project of fisherfolks.

A low-salt mussel sauce. (2018, December 22). Manila Bulletin, p. B-5.