Pure Patis vs Patis Flavor: What Every Filipino Should Know For many Filipinos, patis has always been part of everyday life. It sits quietly on the table, poured into soup, mixed into sawsawan, or added to simple home-cooked meals. Long before grocery shelves and printed labels, patis was made through patience. Small fish and salt were left to ferment for months, sometimes years, allowing flavor to develop naturally over time. As cooking habits changed, new versions appeared. Today, some bottles
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