A low-sodium fish sauce made from fermented green mussels, or tahong, has been developed by the University of the Philippines-Visayas Institute of Fish Processing Technology. In an e-mail interview, project head Ernestina M. Peralta said that the product, branded ‘Patis Tahong,’ is being positioned as a substitute for patis, a fermented fish sauce known as patis in the Philippines which is used as a condiment all over Southeast Asia. “It is high in protein, amino acids, zinc, calcium, and iron. Meanwhile, it is low in salt, fat, cholesterol, and calories. Also there’s no monosodium glutamate (MSG) added,” Ms. Peralta said.

Ochave, R. M. D. (2020, May 18). UP Visayas develops low-sodium patis made from green mussels. BusinessWorld, S1/10.