Ateneo scientist studies how tuyo (dried fish) is made in Rosario, Cavite

Dr. Janice Alano Ragaza of the Ateneo Aquatic and Fisheries Resources Laboratory recently joined forces with colleagues from UP Diliman to take a closer look at how tuyo—the iconic dried, salted fish—gets from the shore to the Filipino table. The study focused on small-scale fisherfolk in Rosario, Cavite, where tuyo production is a lifeline for many families.

By observing each step of the process, from salting and sun-drying to pressing and packaging, and by testing samples in the lab, the team found that while local practices follow traditional codes, there are still gaps in food safety. Tuyo from Rosario showed lower salt content and higher microbial activity than national standards, raising concerns about product quality and safety.

Dr. Ragaza brought in her expertise on fisheries and aquatic resources, helping link the condition of raw fish and processing water to the final product. The findings underline the need for better facilities, training, and government support so that fisherfolk can keep producing tuyo safely and sustainably.

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