The low-salt fermented mussel sauce: A healthier alternative to traditional ‘patis’

June 8, 2025 , 05:46 PM

By Bea Rollo

(June 8, 2025) – A healthier food seasoning is being devloped as researchers had created a low-sodium fermented sauce made from green mussels (Perna viridis), aiming to reduce salt intake without sacrificing flavor.

Green mussels, or tahong, is made use for the sauce which are a common and affordable ingredient in Filipino cuisine, particularly in coastal communities where mussel farming is a key livelihood. However, during peak harvest seasons, oversupply becomes a challenge, prompting researchers to explore new ways to add value to excess harvests.

The low-salt mussel sauce is developed under the “Product Process Optimization at Up-Scale Production and Marketing Plan for Low Salt-Fermented Mussel (Perna viridis) Sauce” the initiative of the project is funded through efforts of the Department of Science and Technology’s Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (DOST-PCAARRD).

'HEALTHY PATIS'

Nakagawa ng low-salt variant ng patis mula sa tahong ang mga researcher mula sa University of the Philippines Visayas (UP Visayas).

Nadiskubre nila na maaaring mas masustansyang sangkap ang tahong sa paggawa ng patis dahil mataas ito sa protina, amino acids,… pic.twitter.com/jGG7pK5Ly9
— News5 (@News5PH) June 8, 2025

The production of low-salt fermented mussel sauce is promised to be a healthy alternative to ‘patis’.

The project focused on optimizing processing methods, improving cost efficiency, and formulating marketing strategies. It also included test runs and process validation to support scale-up production and ensure industry compliance. Industry partners collaborated in the study to ensure product quality and feasibility for commercialization.

Initial findings also highlight the need for sound pricing and marketing strategies to make the product competitive.

A market validation study is underway to assess consumer acceptance and inform product positioning.

The project’s results could soon support government efforts to establish quality standards for mussel-based fermented sauces.

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