Fact-checked by Grok 2 weeks ago

Patis

Patis is a traditional Filipino fish sauce, characterized by its clear, amber-colored liquid form and produced through the fermentation of small fish, such as anchovies or sardines, with salt.^[1] It is a staple condiment in Philippine cuisine, valued for its intense salty and umami flavor that enhances a wide variety of dishes.^[2] Patis is typically obtained as the liquid by-product during the fermentation of bagoong, a fermented fish paste. The production involves mixing fish with a high salt concentration, typically at a ratio of 1 part salt to 3.5–4 parts fish, and allowing the mixture to ferment for several months to up to two years, during which endogenous enzymes break down proteins into soluble nitrogenous compounds.^[3] This process, simpler and shorter than that of Vietnamese nuoc mam, often occurs in sunlight to develop the sauce's distinctive aroma and color, with the finest quality liquid extracted first and bottled without residues.^[4] Artisanal varieties, such as those from Malabon, are prized for their clarity and lack of fishy odor, while commercial brands like Rufina and Lorins offer more accessible options.^[4] In Filipino cooking, patis is commonly added to soups, stews, and broths like tinola and nilagang baboy to boost flavor, or used in marinades, fried rice, adobo, and even as a dipping sauce mixed with calamansi and chili.^[2] Its versatility extends to replacing salt in many recipes, though its pungent aroma requires judicious use to avoid overpowering dishes.^[4] Historically, patis traces its roots to pre-colonial Philippine practices and shares ancient origins with Roman garum, evolving as a fundamental element of Southeast Asian culinary traditions akin to Thai nam pla.^[4] Today, it remains essential for authentic Filipino flavors, with ongoing interest in its nutritional profile, including high salt content and amino acids from fermentation.^[3]

Etymology and Terminology

Name Origin

The term "patis" in the Tagalog language and other Philippine Austronesian languages specifically denotes the amber-colored liquid extracted from fermented fish, distinguishing it as a key condiment in Filipino culinary tradition. Linguistically, it traces its roots to the broader Austronesian language family, particularly the Malayo-Polynesian subgroup, where terms for salted or fermented extracts reflect ancient practices of preservation through salting and fermentation across island Southeast Asia. In Philippine languages such as Cebuano, Ilokano, and Kapampangan, cognates of "patis" similarly refer to fish sauce, indicating a shared lexical heritage within the archipelago's diverse dialects. The word may derive from Proto-Malayo-Polynesian *pətis, with cognates in Malay (pətis, shrimp paste) and Javanese (petis, fish or shrimp extract).^[5] The earliest written attestation of "patis" appears in the Vocabulario de la lengua tagala, a bilingual Spanish-Tagalog dictionary authored by Franciscan missionary Pedro de San Buenaventura and published in Pila, Laguna, in 1613. In this text, "patis" is glossed under entries related to salty or briny liquids, capturing its essence as a fermented saline extract without detailing its production, consistent with early colonial documentation of indigenous terms. This record, compiled during the initial decades of Spanish colonization following Ferdinand Magellan's arrival in 1521, provides the first European transcription of the word, preserving it amid the encounter between Austronesian speakers and Spanish explorers. The evolution of "patis" also reflects influences from regional trade languages in maritime Southeast Asia, where Austronesian-speaking communities exchanged goods and culinary knowledge via ancient sea routes. This distinguishes "patis" from analogous terms in neighboring cuisines, such as Vietnamese nước mắm, derived from Sino-Vietnamese and possibly Mon-Khmer roots, or Thai nam pla, from Tai-Kadai roots, rather than Malayo-Polynesian ones, underscoring the term's localized adaptation in the Philippine context. Patis shares a fermented base with bagoong, the solid residue from the same process.^[6]

Linguistic Variations

In the Philippines, the term "patis" originates from Tagalog and serves as the standard name for the clear liquid extracted from fermented fish across many regional languages and dialects, reflecting its widespread culinary integration. In Ilocano, spoken in northern Luzon, the overall fermented fish product is known as "bugguong," with the liquid component specifically called patis.^[7] A notable variation occurs in Cebuano and other Visayan dialects, where "patis" commonly denotes soy sauce in everyday colloquial speech, leading to distinctions for the fish-based version through qualifiers like "fish patis" or reliance on brand names such as Rufina to specify the fermented fish liquid.^[8] This regional adaptation highlights the term's flexibility while preserving the Tagalog-rooted meaning in formal or cross-dialectal contexts. Internationally, "patis" has been borrowed into English culinary terminology as "patis" without alteration in spelling, or descriptively as "Philippine fish sauce," particularly in recipes and food literature emphasizing Southeast Asian flavors.^[1] In modern usage, this adoption underscores its differentiation from non-fish-derived condiments like soy sauce (toyo) or oyster sauce, positioning patis as a distinctly umami-rich, fish-fermented essential in global Filipino diaspora cooking.^[2]

History

Ancient and Pre-Colonial Roots

Fermented fish products, including precursors to patis, emerged as essential components of Austronesian diets in prehistoric Southeast Asia, where communities relied on salt-based preservation to store seasonal surpluses of small fish during periods of scarcity. These practices originated in continental Southeast Asia, particularly the Mekong Basin, among early sedentary rice farmers who layered fish with salt to harness natural enzymatic fermentation, producing liquid extracts similar to modern patis.^[9] Archaeological evidence of ancient salt production sites in the region, dating back to the Neolithic period, underscores the foundational role of salting in enabling such fermentation techniques across early island societies.^[9] In the pre-colonial Philippines, these methods diffused through Austronesian migration patterns, integrating into local foodways as coastal barangays (village communities) adapted fermentation to abundant marine resources like anchovies and sardines. Evidence from habitation sites reveals a long tradition of fish exploitation and processing, shaped by archipelagic lifestyles and inter-island mobility.^[10] The technique involved anaerobic fermentation in earthenware jars, yielding a pungent, umami-rich sauce that enhanced rice-based meals and preserved proteins without refrigeration.^[11] The development of patis parallels ancient fermented fish sauces worldwide, including the Roman garum, both relying on salt fermentation for flavor extraction, though Southeast Asian variants evolved independently through regional migrations rather than direct transoceanic influences.^[12] This shared conceptual foundation underscores fermentation's universal appeal as a preservation and seasoning method in pre-industrial eras.^[13]

Colonial and Modern Developments

During the Spanish colonial era, patis was a staple condiment in indigenous communities, as documented in early ethnographic records like the Boxer Codex of circa 1590, which described Visayan diets consisting of boiled rice and sun-dried fish.^[14] Contemporary accounts highlight patis's role in everyday meals, reflecting its pre-existing cultural significance while noting the emerging integration of Spanish-introduced vinegar, which enhanced preservation and flavor profiles in sawsawan (dipping sauces) and stews.^[14]^[15] The colonial documentation facilitated the gradual adaptation of patis in hybrid dishes, blending indigenous fermentation techniques with European influences on acidity and seasoning. Under American rule from 1898 to 1946, patis production transitioned toward commercialization and standardization to support local and emerging export demands, exemplified by the founding of Rufina Patis in 1900 by Rufina Salao vda. de Lucas in Malabon, near Manila.^[6] Initial small-scale operations involved fermenting fish in earthen jars and extracting the liquid for bottling, which gained popularity in local markets and laid the groundwork for industrial scaling. Rufina established its first processing plant in 1957, aligning with emphases on hygiene, packaging, and market distribution to urban centers and overseas Filipino communities.^[6] Post-World War II developments marked significant growth in patis production and regulation, with the establishment of the Philippine Food and Drug Administration (FDA) in 1963 under Republic Act No. 3720 providing a framework for quality control in food processing.^[16] This led to formalized standards, such as Administrative Order No. 325 of 1977, which mandated minimum protein content (4.5%) for patis and labeling requirements for substandard products to ensure safety and consistency.^[17] Commercial expansion accelerated, as seen in Rufina Patis's first processing plant in 1957 and U.S. export approval in 1958—the first Philippine fish sauce to meet international standards—followed by a second plant in 1968.^[6] By the 1980s, patis emerged as a key export commodity, contributing to fishery processed goods valued at millions in foreign exchange, though it faced challenges from Thai imports, including trademark disputes where the Rufina name was patented in Thailand.^[18] As of 2025, patis remains an important export, with continued regulatory oversight by the FDA ensuring quality standards.^[19]

Production

Raw Materials and Ingredients

Patis is primarily produced using small pelagic fish, with anchovies of the genus Stolephorus (such as Stolephorus commersonii and Stolephorus indicus) serving as the main raw material due to their abundance and suitability for fermentation.^[20] These anchovies are sourced from Philippine coastal waters, particularly the South China Sea, where the Philippines contributes significantly to regional anchovy catches.^[21] In regional variants, other small fish like sardines (Sardinella spp.) or mackerel (Rastrelliger spp.) may be used, depending on local availability and traditional practices.^[20] Sea salt constitutes the other essential ingredient, typically added at 20–30% by weight relative to the fish to create an optimal salinity that inhibits undesirable bacterial growth while allowing enzymatic breakdown during fermentation.^[22] This salt is often harvested from coastal evaporation ponds in key production areas, such as those around Lingayen Gulf in Pangasinan province, where the local environmental conditions enhance salt quality for patis making.^[23] In commercial patis production, optional additives like preservatives are sometimes incorporated to improve shelf life and stability, with sodium benzoate permitted at levels below 0.1% (up to 1000 mg/kg as per regulatory standards).^[24]

Fermentation and Extraction Methods

The traditional production of patis involves layering whole, small fish such as anchovies or sardines with salt in a ratio of approximately 3:1 (fish to salt by weight) inside earthenware jars known as burnay, typically in regions like Ilocos where these porous clay vessels facilitate anaerobic fermentation. The mixture is allowed to ferment naturally at ambient temperatures ranging from 25–35°C for 6–12 months, during which endogenous enzymes and halophilic bacteria break down fish proteins into amino acids and peptides, yielding a clear, amber-colored liquid. This process is often conducted in rural settings, with the jars sealed and occasionally stirred to promote even decomposition.^[25]^[26]^[27] Since the 1970s, industrial scaling of patis production has shifted to larger concrete vats or stainless steel tanks to accommodate higher volumes while maintaining hygiene and consistency. These modern setups employ controlled aeration through periodic stirring or mechanical mixing, which accelerates proteolysis and prevents uneven fermentation, typically reducing the process to 3–6 months at around 30°C. The salt-to-fish ratio remains similar to traditional methods, but the controlled environment yields 20–30% liquid extract by weight from the initial mixture.^[28]^[27]^[26] Extraction of patis occurs post-fermentation by draining the supernatant liquid from the fermented mass, often alongside the production of solid bagoong residue. In both traditional and industrial settings, the remaining solids are pressed—manually with cloths or mechanically with hydraulic presses—to separate additional patis, followed by filtration to remove impurities. Yields typically approximate 1 liter of patis per 5 kg of starting fish, though this varies with fish size and fermentation efficiency.^[20]^[25]

Culinary Applications

Role in Filipino Dishes

Patis serves as a vital umami enhancer in numerous cooked Filipino dishes, imparting a savory depth and subtle fermented fishiness that elevates broths and stews without dominating other flavors. In sinigang, a tangy sour soup typically made with tamarind and pork or seafood, patis is added during simmering to season the broth, with 1 tablespoon often used for approximately 2.5 liters of liquid to balance the acidity and add saltiness. This addition, introduced after the initial boil to integrate seamlessly, contributes to the dish's harmonious profile of sour, salty, and umami notes, making it a staple in Filipino home cooking.^[29] Similarly, in adobo—a braised dish of meat simmered in vinegar and soy sauce—patis is incorporated in regional variants like adobong manok sa patis to provide a robust salty and umami base, often at 1–2 tablespoons per recipe serving 4–6 people, replacing or supplementing soy sauce for enhanced flavor complexity. This usage mellows during cooking, allowing the fish sauce to infuse the meat with subtle depth while complementing the vinegar's tang, as seen in recipes where it is boiled briefly with garlic and spices before adding other liquids.^[30]^[31] In vegetable-forward stir-fries such as pinakbet, patis introduces fermented undertones to the medley of eggplant, bitter melon, and pork, typically at 2–3 tablespoons stirred in early with garlic and ginger to season the base without overpowering the fresh produce. This early integration helps develop a cohesive savory layer as the dish simmers briefly in minimal liquid, amplifying the natural sweetness of the vegetables and the richness of the meat.^[32] For rice-based comfort foods like arroz caldo, a chicken porridge akin to congee, patis seasons the broth for a gentle fishy undertone, with about 1 tablespoon added after sautéing aromatics and before simmering the rice in 1.5 liters of stock, ensuring a subtle enhancement to the overall warmth and savoriness. This measured use underscores patis's versatility in binding ingredients in hearty, everyday meals.^[33]

Usage as a Condiment and Dipping Sauce

Patis serves as a versatile table condiment in Filipino cuisine, frequently employed in its pure or diluted form to enhance the flavors of various dishes. It is commonly diluted with water in a typical 1:1 ratio to temper its intense salinity and umami, making it suitable as a quick dip for boiled vegetables such as kangkong (water spinach) or okra, where the sauce provides a briny contrast to the mild, steamed greens.^[34] This simple preparation highlights patis's role in everyday meals, allowing diners to adjust the intensity based on preference.^[35] A popular application involves mixing patis with calamansi juice and chopped onions to create a sawsawan, a customizable dipping sauce that balances sour, salty, and pungent notes. This mixture is particularly favored with grilled meats and fish, such as inihaw na bangus (grilled milkfish), where the citrus acidity cuts through the richness of the charred protein.^[34] The addition of fresh calamansi not only dilutes the patis but also infuses it with a bright, tropical tang, making it an essential accompaniment to barbecue-style preparations.^[35] In its undiluted form, patis is often drizzled directly onto green mangoes, creating a salty-sour snack that accentuates the fruit's tart crispness without overpowering it. For those seeking heat, variations incorporate siling labuyo (bird's eye chilies) into the patis, yielding a spicy dip ideal for fried foods like lumpia (spring rolls) or lechon kawali (crispy pork belly), where the chili's fire complements the sauce's fermented depth.^[34] These adaptations underscore patis's adaptability as a core element of Filipino sawsawan traditions.^[35]

Varieties and Commercial Aspects

Regional and Traditional Variants

Traditional patis from Malabon is prized for its clarity and lack of fishy odor, produced using artisanal methods with small fish like anchovies.^[4]

Popular Brands and Market Presence

Rufina Patis, established in 1900, is a popular brand in the Philippine patis market, owing to its consistent anchovy-based formula that has remained a household staple for over a century. Founded by Rufina Salao vda. de Lucas in Malabon, the brand pioneered commercial patis production using traditional fermentation methods in earthen jars and later modernized facilities, becoming the first Philippine fish sauce to meet U.S. food standards in 1958 for international export.^[6]^[36] Datu Puti, created in 1975 and now under the NutriAsia portfolio, is renowned for its affordable patis offerings, particularly in 750 ml bottles that cater to everyday use in Filipino cooking. As the leading fish sauce brand in the country, it leverages wide distribution networks and has expanded exports, including to the United States, supporting the growing demand among diaspora communities.^[37]^[38] The patis industry plays a vital economic role in the Philippines, driven by major brands like Rufina and Datu Puti that account for a substantial portion of both domestic consumption and overseas shipments.^[39]

Nutritional Profile and Health Considerations

Chemical Composition

Patis, the traditional Filipino fish sauce, derives its umami flavor primarily from free amino acids and peptides resulting from the enzymatic and microbial hydrolysis of fish proteins during fermentation. Glutamic acid is the predominant free amino acid, typically present at concentrations around 831 mg/100 mL (approximately 8.31 g/L), which significantly contributes to the savory taste profile. Other notable amino acids include alanine (696 mg/100 mL), lysine, and aspartic acid, alongside peptides that enhance the overall flavor complexity through their breakdown products. Total nitrogen levels in patis can reach about 15.5 g/L, reflecting the extent of protein degradation.^[40] The high salt content in patis, derived from added seawater or brine, typically ranges from 25% to 35% sodium chloride (NaCl), with average values around 29.1%, serving as a preservative and influencing the sauce's osmotic environment during fermentation.^[41] This salinity contributes to an ash content of approximately 22.5%, which includes trace minerals such as calcium, magnesium, iron, and manganese sourced from the seawater and fish materials.^[41] Potassium levels are around 290 mg per 100 mL, adding to the electrolyte balance but overshadowed by the dominant sodium.^[42] The characteristic pungent aroma of patis arises from volatile compounds generated during fermentation and aging, including aldehydes like 2-methylpropanal, which imparts a malty note.^[43] Other key volatiles include 2-methylbutanal, dimethyl trisulfide, and hydrogen sulfide (at about 130 ng/mL), contributing to the fermented, sulfurous scent, while trimethylamine (14.9 mg-N/100 mL) adds an ammoniacal undertone.^[43]^[41] These compounds, often elevated in headspace analyses of Philippine variants, evolve over time to define patis's sensory identity.^[44]

Dietary and Health Implications

Patis, like other fish sauces, is characterized by its exceptionally high sodium content, typically ranging from 1,000 to 1,500 mg per tablespoon (15 ml), which can contribute significantly to daily intake and pose risks for individuals with hypertension or those prone to cardiovascular issues if consumed in excess.^[45]^[46] Health organizations recommend limiting total sodium intake to no more than 2,300 mg per day, with an ideal target of 1,500 mg for those at risk, suggesting moderation to about one teaspoon (5 ml) of patis daily to avoid exceeding these thresholds. Overconsumption has been linked to elevated blood pressure in studies of Asian diets heavy in fermented condiments, underscoring the need for balanced use in meal planning.^[47] Despite its sodium load, patis serves as a modest source of protein, providing approximately 5–7 g per 100 ml, derived primarily from hydrolyzed fish proteins rich in essential amino acids such as lysine and methionine, which support muscle repair and overall nutrition in low-calorie diets.^[45] With only 35 kcal per 100 ml serving, it offers a flavorful, umami-enhancing option without substantial caloric contribution, making it suitable for weight management when used sparingly.^[45] This protein profile, combined with trace vitamins and minerals from the fermentation process, positions patis as a nutrient-dense condiment in moderation. Artisanal varieties of patis, produced through traditional fermentation without pasteurization, may harbor live probiotic bacteria such as Lactobacillus and Tetragenococcus species, potentially benefiting gut health by promoting microbial diversity and aiding digestion.^[48]^[49] However, most commercial patis undergoes pasteurization or filtration to ensure shelf stability, eliminating these viable cultures and diminishing probiotic effects, though the resulting bioactive peptides may still offer indirect health advantages like antioxidant activity.^[50] Consumers seeking probiotic benefits should opt for unprocessed, homemade or small-batch artisanal products while monitoring overall dietary sodium.

Cultural and Global Significance

Importance in Philippine Culture

Patis holds a central place in Philippine social and communal life, serving as more than a mere condiment but as a symbol of Filipino hospitality and shared experiences during family meals and gatherings. In everyday routines, it is often passed around the table to enhance dishes, fostering a sense of togetherness and generosity that underscores the cultural value of "pakikisama" or smooth interpersonal relations. This practice reflects patis's role in embodying the warmth of Filipino hosting, where offering it alongside meals signals care and inclusivity for guests.^[15] During fiestas and special communal events, patis features prominently in the preparation and sharing of food, reinforcing community bonds and traditional foodways. These celebrations highlight patis's importance in transforming simple ingredients into flavorful communal feasts that symbolize gratitude and unity among participants. Its presence in such settings not only elevates the sensory experience but also perpetuates cultural narratives of abundance and cooperation in Philippine society.^[15] The integration of patis into daily and festive life illustrates its enduring cultural embedding, distinct from broader Asian fish sauce traditions yet sharing parallels in enhancing communal harmony.^[51]

Comparisons to International Fish Sauces

Patis, the traditional Filipino fish sauce, differs from its Vietnamese counterpart, nuoc mam, primarily in flavor profile and composition. While both are derived from fermented anchovies and salt, patis tends to be heavier and more intensely fishy, whereas nuoc mam is often lighter and sweeter due to the inclusion of added sugar in many commercial varieties. Traditional patis contains negligible sugar (typically less than 1%), relying solely on the natural salinity from the fermentation process, in contrast to some nuoc mam brands that incorporate 1-5% sugar for balance.^[52] In terms of umami development, patis and nuoc mam both draw from naturally occurring glutamates produced during fermentation, but patis emphasizes a bolder, saltier taste without the subtle sweetness that can mellow nuoc mam's fish notes. Fermentation periods vary but are generally similar, with nuoc mam often ranging from 6 to 24 months and patis typically requiring 8 to 24 months, though patis extraction from bagoong (fermented fish paste) can yield a clearer amber liquid with prominent fresh fish undertones.^[52]^[20] Compared to Thai nam pla, patis shares a similar base of fermented anchovies but stands out for its absence of added monosodium glutamate (MSG), which is common in lower-quality nam pla to enhance umami artificially. Traditional patis derives its savory depth entirely from natural glutamates formed during the salt-fermentation of whole fish, resulting in a purer, more robust fish-forward flavor without the amplified intensity of MSG-enhanced versions. Nam pla, by contrast, is generally saltier overall but can appear milder due to these additives in commercial products.^[53]^[52] Patis also bears resemblance to the ancient Roman garum as an early fermented fish condiment, both utilizing salt and fish in a prolonged anaerobic process to create a liquid seasoning. However, garum typically incorporated herbs such as dill, coriander, fennel, and mint, which imparted additional aromatic complexity, whereas patis uses only whole small fish (like anchovies or mackerel) without botanicals, producing a simpler, clearer amber elixir focused on pure fermented fish essence. This results in patis having a more straightforward, translucent profile compared to garum's often murkier, herb-infused character.^[54]^[52]

References

[1]
Patis | Local Fish Sauce From Philippines, Southeast Asia - TasteAtlas
Mar 12, 2024 · Patis is a traditional fish sauce, widely used in Philippine cuisine as a seasoning or condiment. It is made by fermenting fish and salt together.
[2]
What is Fish Sauce? - Panlasang Pinoy
May 1, 2023 · Here in the Philippines, fish sauce –– or patis, as we call it -– is used most often to enhance the flavor or soups and broths.
[3]
Fish Sauce - an overview | ScienceDirect Topics
Patis is a fish sauce from the Philippines. It is manufactured in a similar way to nuoc-mam, although the procedure is less complicated and shorter. It is ...
[4]
Patis / Fish Sauce - Market Manila
Jul 14, 2007 · Patis is perhaps the single most important ingredient in Filipino cooking. Or at least one of the top 5 ingredients, if one had to include rice, pork, salt.
[5]
patis - ACD - Austronesian Comparative Dictionary Online -
Itbayaten · patis, fish sauce ; Ilokano · patis-én, to sprinkle with fish sauce ; patis, fish sauce used in cooking ; patís, sauce made from salted fish or shrimps.
[6]
Salting the Filipino Palate – The Rufina Patis Story
Dec 7, 2022 · The word is found in the 1860 Noceda y Sanlucar vocabulario, defining it as a caldo de salmuera or "salty brine." There is no mention of the how ...
[7]
Pinakbet (Filipino Vegetable Stew) - Serious Eats
Pinakbet Ilocano, the traditional version, relies on bagoong isda, a thick fermented fish sauce ... another type of bagoong you'd like to use (whether ...<|separator|>
[8]
https://en.wiktionary.org/wiki/patis#Cebuano
[9]
https://doi.org/10.1186/s42779-021-00109-0
[10]
[PDF] 30000 years of fishing in the Philippines - UCL Discovery
The archaeological evidence from Bilat Cave indicates human occupation dating ... A geochemical history of Tabon Cave (Palawan, Philippines) : environment,.
[11]
From Vinegar to Paksiw: A Look at Pre-colonial Philippine Food ...
Jun 21, 2023 · Antonio Pigefetta, a historian who arrived with Magellan's crew, recorded coconut vinegar as one of the first food items he encountered when he ...
[12]
A history of fermentation in Philippine cuisine - Lifestyle Inquirer
Jun 6, 2018 · In archipelagic Philippines, tiny fish or shrimp, the proteins of choice, are left to ferment anaerobically with salt, which stops them from ...Missing: archaeological evidence
[13]
The death of salt in an archipelago - Manila Bulletin
Sep 3, 2022 · Saltmaking has been around since pre-colonial times. Early Spanish accounts recorded well entrenched trading patterns between lowland and highland communities.
[14]
(PDF) On the origins, diffusion and cultural context of fermented fish ...
A basic reconstruction is made of the origin and diffusion of fermented fish products in East Asia by combining information on the history of human migrations.
[15]
A Brief History of Fish Sauce - Legal Nomads
Mar 26, 2022 · The earliest origins of fish sauce date back to Green and Roman times, where the condiment was known as gàros or garum respectively.
[16]
https://www.tripleiconsulting.com/food-drug-administration-celebrating-its-50-years/
[17]
Sawsawan: explicating the culinary heritage significance of ...
Jul 1, 2023 · Another is patis, a Filipino fish sauce extracted from heavily ... Visayan sawsawan which is enriched with oysters. Furthermore, in ...
[18]
Food and Drug Administration celebrating its 50 years…
Jul 22, 2013 · On June 22,1963, under Republic Act No. 3720, the Food and Drug Administration (FDA) was created in the DOH San Lazaro Compound, Sta.
[19]
[PDF] ADMINISTRATIVE ORDER No. 325 s. 1977 | FDA
Apr 20, 1977 · Patis with a protein content below the minimum requirement of 4.5% but not below 2.5% shall be labeled as "Patis below Standard" or "Patis ...Missing: history 1960s
[20]
A threatened sunshine industry | Philstar.com
Jun 20, 2005 · Back in the 1980s, the same thing happened to the Philippines' very own fish sauce or patis. ... export revenue earner not only in the Philippines ...
[21]
RUFINA PATIS is a rarity in MetroManila these days. You might find ...
Nov 10, 2020 · Rufina built a patis factory in Thailand in the 1980's for the US and Middle East markets. ... As front runner in the fish sauce industry in the ...
[22]
Fermented Fish Products in the Philippines - NCBI
In the Philippines, fermented fishery products can be divided into two groups. The first group includes those containing high concentrations of salt—about 15 to ...
[23]
[PDF] 1.1.4 Anchovies - Southeast Asian Fisheries Development Center
Indonesia, Malaysia, Philippines, Singapore, and Thailand are the countries that catch anchovies in the South China Sea.<|control11|><|separator|>
[24]
Flavour Characteristics and Amino Acid Contents of Fish Sauce ...
In the. Philippines, Fish sauce (Patis) is manufactured using Stolephorus commersonii mixed with salt in ratios ranging from 1-5:1 (fish: salt) and fermented ...
[25]
In this Pangasinan village, 'bagoong' isn't just food – it's culture - News
Oct 26, 2025 · The salt used for fermentation, Molina notes, comes from the western Pangasinan towns of Dasol and, more recently, Bolinao—both of which produce ...Missing: source | Show results with:source
[26]
[PDF] PNS-FDA-38-2015-Fish-sauce-Patis-and-fish-flavored-sauce.pdf
This Philippine National Standard for Fish Sauce (patis) and Fish-flavored Sauce was developed under the project of the Food Processing Division, Industrial.
[27]
Tentay serves quality, safety in every bottle | Inquirer Business
Apr 9, 2011 · Tentay Patis believes in using the natural fermentation process to keep the aromatic and full-flavored quality of the condiments consistent.
[28]
[PDF] PNS/FDA 39:2015
Sodium benzoate. Preservatives. Potassium sorbate. 50,000 mg/kg ... preparation of fish sauce (patis) and fish flavored sauce for commercial distribution.
[29]
[PDF] Agrodok-12-Preservation of fish and meat - Agromisa
The fermentation time is 6 to 12 months. The sauce is ripened for another 1 to 3 months in the sun. Patis. In the Philippines a sauce ...
[30]
Philippine Fish Sauce Fermentation | PDF | Proteolysis - Scribd
Rating 5.0 (1) This document summarizes the process of fermenting fish sauce (patis) in the Philippines. ... - sodium benzoate – serves as preservatives 9. MICROBIOLOGY OF ...<|control11|><|separator|>
[31]
[PDF] faculty of bioscience engineering
Jul 5, 2015 · The most common fish fermented products in the Philippines are fish paste (bagoong), shrimp paste (bagoong alamang), fish sauce (patis), ...<|separator|>
[32]
Sinigang Recipe - Panlasang Pinoy
Rating 5.0 (5) · 1 hr 10 minFor this step, I added the stalks of the water spinach and seasoned the dish with fish sauce (patis) and ground black pepper (this ingredient is optional).Sinigang na Baboy with Gabi · What is Kangkong? · Sinampalukang Manok
[33]
Adobong Manok sa Patis (Adobo in Fish Sauce) - Kawaling Pinoy
Rating 4.5 (6) · 50 minAdobong Manok sa Patis is an adobo version seasoned with vinegar, fish sauce, and spices. It's simple to make yet full of flavor you'll love with steamed rice.
[34]
The truth about Filipino adobo - Umami Days
Jul 17, 2025 · In some regional variants, the salty component of the stew can be plain salt or patis (fermented fish sauce). Meat or seafood is simmered in the ...
[35]
Pinakbet Recipe - NYT Cooking
Rating 4.0 (81) · 1 hrOct 11, 2023 · This Filipino stew, brimming with fatty pork, fishy patis and lots of vegetables (Japanese eggplant, baby okra, bitter melon) from his grandmother.
[36]
Arroz Caldo (Filipino Chicken and Rice Soup) Recipe - Serious Eats
Rating 4.7 (12) · 1 hr 5 minArroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic ...
[37]
How to Stock a Filipino Pantry: Patis, Bagoong, Calamansi, and More
May 17, 2022 · In the Philippines, we primarily use bagoong and patis to provide a salty, umami-rich boost to our cooking.
[38]
Filipino Spiced Vinegar Recipe - Epicurious
Rating 4.3 (3) Sep 6, 2018 · These condiments let diners customize the flavor of the meal in the form of a self-mixed dipping sauce, which is generally known as sawsawan.
[39]
Rufina Patis: very much a part of Malabon heritage
Feb 29, 2012 · RUFINA PATIS -- that golden amber fish sauce first discovered by a housewife from Malabon that has been turning Pinoy dishes into delectable culinary ...
[40]
Datu Puti – NutriAsia
Created by Hernan Reyes in 1975, Datu Puti is the pioneer in the vinegar industry. It has become synonymous to quality and superior, delicious sourness, ...Missing: patis history launch
[41]
Sauces Exports from Philippines - Volza.com
Rating 4.7 (1,451) Overview. According to Volza's Philippines Export data, Philippines exported 6,381 shipments of Sauces from Nov 2023 to Oct 2024 (TTM). These exports were made ...Missing: patis | Show results with:patis
[42]
Fish Sauce Market Size & Share Analysis Report, 2024-2032
In the Philippines, more than 4,200 facilities produce fish sauce, with an average annual output of about 380 million liters, according to the Agro Processing ...
[43]
Chemical Composition and Microflora of Fish Sauce “Patis” - J-Stage
The chemical and microbiological analyses of patis (fish sauce) and bagoong (fish paste) produced in the Philippines were carried out. The composition of patis ...
[44]
Fish sauce nutrition facts and analysis. - Nutrition Value
16 g of Fish sauce contains 0.64 mcg vitamin A, 0.1 mg vitamin C, 0.00 mcg vitamin D as well as 0.12 mg of iron, 6.88 mg of calcium, 46 mg of potassium. Fish ...
[45]
Identification of distinctive volatile compounds in fish sauce - PubMed
Four compounds contributing to the distinctive odor of fish sauce were 2-methylpropanal, 2-methylbutanal, 2-ethylpyridine, and dimethyl trisulfide.
[46]
Comparison of Headspace Volatiles of Philippine Fish Sauces
sauce odor. A11 three samples have high levels of 2-methylpropanal, with a ... identification of volatile compounds in patis, a Philippine fish sauce.
[47]
https://pubmed.ncbi.nlm.nih.gov/20430135/
[48]
Reducing the Sodium Content of Foods: A Review - PubMed
Excessive dietary sodium is believed to contribute to hypertension and development of cardiovascular disease which afflicts ca. ... fish, fish sauces, soy sauce, ...
[49]
Dietary sources of sodium in China, Japan, the United Kingdom, and ...
Most (63%) dietary sodium came from soy sauce (20%), commercially processed fish/seafood (15%), salted soups (15%), and preserved vegetables (13%).
[50]
Fermented fish products in South and Southeast Asian cuisine - PMC
Nov 10, 2021 · Salting is carried out using a 1:3 salt to fish ratio and fermentation time 2–3 months. Parameter amount in 100 g sample. Moisture content: 46 ...
[51]
Probiotic potential of Tetragenococcus halophilus EFEL7002 ...
Jun 6, 2022 · Probiotic starters can improve the flavor profile, texture, and health-promoting properties of fermented foods. Tetragenococcus halophilus ...
[52]
Functional Properties of Microorganisms in Fermented Foods
The most commonly used probiotic bacteria belong to the heterogeneous group of LAB (Lactobacillus, Enterococcus) and to the genus Bifidobacterium, however, ...
[53]
Sawsawan Is Forever: Why Patis, Toyomansi Outlasted the Pandemic
Oct 3, 2022 · ... patis for nilaga and all other broth-based viands ... "It's not just hospitality that the sawsawan represents, lahat ng value ng Filipino ...
[54]
Bottled Fish Sauce: A Guide | Vital Choice
### Summary of Fish Sauce Differences
[55]
Fish Sauce: How to Choose, Use, Store & Substitute - Hot Thai Kitchen
Oct 4, 2022 · In lower quality fish sauces, other additives such as MSG, flavor, and color might also be added. ... nam pla or patis). Reply. Joseph Osako says.
[56]
Recipe for Garum fish sauce - Roman Britain.org
Ingredients · dill · coriander · fennel · celery · mint · oregano · and others of this sort.<|control11|><|separator|>