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Sauces and condiments from Philippines
Patis is the Philippine fish sauce. Small fish such as anchovies are mixed with a lot of salt and left in covered jars or tanks for months, until the fish breaks down and a clear, salty liquid collects on top. The liquid is drawn off as patis. The fish mass it comes from is the bagoong stock, which can be extracted again with saturated brine.
| Small fish | Dilis anchovies (Stolephorus) or mixed species such as sardinella and club mackerel[klit1982][narzary2021] |
| Salt1 part salt to 3 parts fish, or 2 parts salt to 7 parts fish | [narzary2021][bersamin1962] |
Total time across the recorded steps: 30 days – 12 months
What changes: Small fish are mixed with plenty of salt
Output: salted fish.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Patis is the Philippine fish sauce. Small fish such as anchovies are mixed with a lot of salt and left in covered jars or tanks for months, until the fish breaks down and a clear, salty liquid collects on top. The liquid is drawn off as patis. The fish mass it comes from is the bagoong stock, which can be extracted again with saturated brine. Made in 4 steps over 30 days – 12 months. The longest step, ferment in covered containers or tanks, takes 30 days – 12 months (Klitsaneephaiboon M. 1982). Salt is 25–29.1 % (藤井建夫 (Fujii T.) 1980). Bacillus (B. subtilis, B. megaterium, B. circulans), dominant through 12 months and Micrococcus (M. colpogenes, M. cryophilus) and Staphylococcus (S. saprophyticus, S. epidermidis), found in the early and later stages do most of the fermenting.
| Main step | 30 days – 12 monthsReported[klit1982] | Ferment in covered containers or tanks |
|---|---|---|
| Salt | 25–29.1 %Measured[fujii1980][nakano2017] | Draw off the clear liquid |
| Acidity | pH 5.1–5.1Measured[fujii1980][nakano2017] | Draw off the clear liquid |
Patis comes from the same salted fish as bagoong isda. Bagoong is the paste, ready sooner; patis is the clear liquid drawn off after longer fermentation. Codex, for fish sauce in general, says the fermentation generally takes not less than 6 months.
A 1962 study of commercial patis found that samples with more total solids and less moisture kept better, because moisture lets moulds grow. The Philippine Standards Association standard of 1958 asked for 20–25 % salt in patis. Codex treats fish sauce made by fermenting fish with salt, a class the study places patis in, and asks for at least 200 g/l salt, a histamine cap of 40 mg per 100 g, and fish fit to be sold fresh.
Every number is labelled with how it is known. How this atlas is made
The US Fish and Wildlife Service's Philippine Fishery Program reported in 1950 that pure salt has advantages over solar salt in making bagoong and patis, with early fermentation twice as fast in bagoong salted with pure salt, and that 45 °C for a week then 37 °C for two weeks gave the degree of fermentation normally reached in six months. On 4 September 1958 the Philippine Standards Association adopted quality standards for bagoong and patis.
