FROM UP VISAYAS: A Low-Salt Mussel Sauce

Tahong or green mussel is abundant in many places in the Philippines. Fermented mussel sauce is high in protein, amino acids, zinc, calcium and iron.

A project by the University of the Philippines Visayas (UPV) has developed a low-salt mussel sauce. The project, led by Ernestina M. Peralta of UP Visayas Institute of Fish Processing Technology, is funded by the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD).

Green mussel (tahong) is abundant in the country and is considered as an important farming commodity in many coastal areas. Mussel farming requires less input and capital compared with other aquaculture activities such as fish cages and pens, making it a preferred backyard project of fisherfolks.

Mussel can be an alternative raw material in producing self-fermented sauce. It is high in protein, amino acids, zinc, calcium and iron. Moreover, it is low in fat, cholesterol and calories.

The low-salt fermented mussel sauce is a natural food ingredient and condiment and can improve protein digestibility as well as the flavor of food.(Press Release, PCAARRD)

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