Editing Fish sauce (section)

==== Philippines ====
{{Main|Bagoong|Dayok}}
The [[Philippine condiments|Philippine]] fish sauce is known as ''patis''. It is one of the most important ingredients in Filipino cuisine.<ref>{{Cite web |title=Patis / Fish Sauce |url=http://www.marketmanila.com/archives/patis-fish-sauce |access-date=13 January 2019 |website=Market Manila|date=14 July 2007 }}</ref> ''Patis'' is a by-product of ''[[bagoong]]'' production, which include ''[[bagoong isda]]'' (fermented fish) and ''[[bagoong alamang]]'' (fermented [[krill]]), as well as the rarer ''bagoong macabebe'' (fermented [[oyster]]s) and ''bagoong sisi'' (fermented [[clam]]s). The fish used are typically small like [[sardine]]s, [[anchovies]], [[ambassid]]s, and the [[Juvenile fish|fry]] of larger fish. Unlike other fish sauce variants, the fermented solids are not discarded but are sold as separate products. The ''patis'' is skimmed from the upper layers of fermenting ''bagoong'' and is not pressed. As such, ''patis'' usually takes longer to produce than other types of fish sauce as it is reliant on the readiness of ''bagoong''.<ref name="fib" /><ref name="vv">{{Cite book |last=Van Veen |first=E.M. |url=https://books.google.com/books?id=h6-yzgZaTOAC |title=Advances in Food Research |publisher=Academic Press |year=1953 |isbn=9780080567495 |editor-last=Mrak |volume=4 |page=217 |chapter=Fish Preservation in Southeast Asia |editor-last2=Stewart, G.F.}}</ref><ref name="ffg" />

''Patis'' is nearly always cooked prior to consumption, even when used as an accent to [[salad]]s or other raw dishes. ''Patis'' is also used as an ingredient in cooked dishes, including a rice porridge called ''[[arroz caldo]]'', as a condiment for fried fish or an umami accent in a common dish, ''sinigang''. ''Patis'' is also used in place of table salt in meals to enhance the flavor of the food, where it can either be dashed from a dispensing bottle onto the food, or poured into a saucer and mixed with [[calamansi]] and [[labuyo chili]]s and used as a dipping sauce.<ref name="olympia">{{Cite book |last=Olympia |first=Minerva |url=https://www.ncbi.nlm.nih.gov/books/NBK234688/ |title=Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development |publisher=National Academies Press |year=1992 |chapter=Fermented Fish Products in the Philippines}}</ref><ref name="ffg">{{Cite web |title=Patis - Filipino Fishy Goodness |url=http://oysterfoodandculture.com/2009/06/patis-filipino-fishy-goodness/ |access-date=13 January 2019 |website=Oyster Food and Culture |archive-date=11 November 2020 |archive-url=https://web.archive.org/web/20201111172228/http://oysterfoodandculture.com/2009/06/patis-filipino-fishy-goodness/ |url-status=dead }}</ref><ref>{{Cite web |title=Patis |url=https://www.tagaloglang.com/patis/ |access-date=13 January 2019 |website=TagalogLang}}</ref><ref name="fib">{{Cite web |title=Filipino Icon: Bagoong |url=http://ffemagazine.com/filipino-icon-bagoong/ |access-date=13 January 2019 |website=For Filipinos in Europe|date=8 April 2014 }}</ref>

<gallery>
File:Bornayjars.jpg|Traditional [[Tapayan|''burnay'' jars]] containing fermenting ''[[bagoong]]'' in [[Ilocos Norte]]
File:09975jfSauces of the Philippinesfvf 02.jpg|Commercial ''patis'' sold in the Philippines
File:Sili at patis (fish sauce and chilis), Philippines.jpg|Dipping sauce made from ''patis'' with ''[[siling labuyo]]'' peppers
</gallery>