The University of the Philippines Visayas (UP Visayas) has created a new low-salt fish sauce from Filipino-grown green mussels—offering a healthier option to traditional “patis” widely used in Filipino cuisine.
Discover how UP Visayas is also leading innovation in sustainable aquaculture with the Philippines’ first microalgae-based aqua feed—winner of the Science for the People Award.
This innovative condiment was developed to help Filipinos reduce salt intake without giving up the flavor boost of fermented sauces. Fish sauce and fish paste are staples in many households, but their high sodium levels pose health risks, especially for people prone to hypertension, kidney issues, or certain cancers.
Green mussels, or tahong, are abundant in Philippine coastal areas and are easy to farm, making them an ideal and affordable base for this healthier product. The research team at UP Visayas discovered that these shellfish are naturally rich in protein, amino acids, zinc, calcium, and iron while being low in fat, cholesterol, and calories.
Funded by the Department of Science and Technology – Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (DOST-PCAARRD), the UPV project aimed to upscale production and evaluate market readiness of the low-salt mussel sauce. The team adapted the fermentation process to produce a flavorful sauce that contains significantly less sodium compared to commercial fish sauces.
A 2021 study by Dr. Jose P. Peralta, Dr. Ernestina M. Peralta, and their team from UP Visayas found that reducing salt in fermented mussels not only retained but enhanced their antioxidant properties. This suggests the sauce could also offer health-boosting benefits beyond flavor.
Read how UP Visayas turned a sugar byproduct into life-saving alcohol for hospitals and frontliners.
The project also included benchmarking in Bình Thuận province, Vietnam in 2024, to improve local processes and assess global market potential. The team was led by Reynaldo D. Tan, Director of the UPV Technology Transfer and Business Development Office.
According to the UP website posted in June 2025, researchers are working with industry partners to ensure the sauce meets food quality standards and is ready for commercial production. They also plan to provide data to guide Philippine regulators in establishing formal food safety and quality benchmarks for fermented mussel products.
With excess mussel harvests often going to waste, this technology also supports coastal communities by adding value to local aquaculture.
“This low-salt fermented mussel sauce aligns with consumer demand for health-conscious food options,” the DOST report noted in its release last May.
The product is still in its research and development stage, but it holds promise as both a sustainable and health-forward ingredient for Filipino kitchens and beyond.
Read more inspiring stories about Filipino innovation in food, health, and sustainability on GoodNewsPilipinas.com.
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