Patis (sauce)

Patis is a type of fish sauce that originated from the Philippines. It is a common condiment used in various Filipino dishes and is known for its strong, salty flavor.

History

The use of Patis in the Philippines dates back to the pre-colonial era. It was a staple in the diet of the indigenous people of the Philippines, who used it as a flavoring for their food. The process of making Patis involves fermenting fish in brine for several weeks or even months. The resulting liquid is then strained and bottled as Patis.

Usage

Patis is used in a variety of Filipino dishes, including Adobo, Sinigang, and Pancit. It is also often used as a dipping sauce, either on its own or mixed with other ingredients such as lime juice, vinegar, or chili peppers. Despite its strong flavor, Patis is typically used sparingly due to its high salt content.

Production

The production of Patis is a lengthy process that involves several stages. First, small fish or fish byproducts are mixed with salt and left to ferment in large barrels. Over time, the fish breaks down and a liquid forms. This liquid is then strained and bottled as Patis. The remaining fish is often used to make Bagoong, another type of Filipino fish paste.

Variations

While Patis is most commonly made with fish, there are also variations that use other types of seafood, such as shrimp or squid. These variations are often region-specific and reflect the local seafood available.

See also

• Fish sauce
• Bagoong
• Filipino cuisine