ILOILO CITY — A team of researchers from the University of the Philippines Visayas has developed a low-salt variant of fish sauce from green mussels (Perna viridis) or “tahong”.

Products like patis and bagoong are typically high in salt and pose serious health risks, including hypertension, kidney stones, and certain cancers.

The “healthy patis” offers an alternative to the Filipino kitchen staple, as the tahong fish sauce contains significantly less sodium.

Green mussels are an abundant and easily aquacultured resource in the Philippines, making them an ideal base for this new product and a sustainable backyard business for coastal communities.

The team behind the innovation previously determined green mussels as a healthier choice for patis for being rich in protein, amino acids, zinc, calcium and iron.

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Their findings are backed by a 2021 study conducted by Dr. Jose P. Peralta, Dr. Ernestina M. Peralta and colleagues from UP Visayas, which found that reduced-salt fermentation of green mussels has potential health benefits as a food ingredient as it not only maintains but also enhances the antioxidant properties.

Through adaptation and modification of the fermentation process, the team of researchers was able to successfully transform fish sauce into a low-sodium product rich in nutrients, minerals, and beneficial compounds.

The project was funded by the Department of Science and Technology-Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (DOST-PCAARRD).