Description
You can use patis to salt your soups and stews like sinigang.
You can use it plain as a dipping sauce, or give it a kick with a few chilies.
What exactly is it? Patis is the byproduct of making bagoong from fish. Bagoong is a Philippine condiment made by fermenting seafood products, like tiny shrimp or fish.
Rufina Patis was named after Rufina Salao vda. de Lucas, who stumbled upon making the sauce in 1900. She was a fish dealer, and like others during those days when there was no refrigeration yet, she was looking for ways to preserve fish especially during the hot months when fish was abundant. She madebagoong for her family by mashing fish and salt and storing the mixture in tapayan (earthen jars).
Mrs. Lucas soon discovered that the raw mixture secreted a juice that was much clearer than the bagoong mash. After experimenting in the family kitchen, she found that the juice blended well with native Filipino dishes, bringing out and enhancing the flavor of the dish.
When she passed away in 1961, her son took over.
The Rufina Patis factory still has its address in Malabon City, Metro Manila. It is currently located at 290 C Arellano Street. Phone number: +63 (2) 2816230
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