Tips and Guides

The green bay mussel or tahong (Perna viridis) is a popular and delicious food item. It is rich in vitamins, minerals, protein and carbohydrates.

Green mussels were originally regarded as pests before World War II because they competed with food and space in oyster farms. In 1950, it was recognized as a primary bivalve food. The first mussel commercial farm started in Bacoor, Cavite, in 1955.

How to culture Green Mussel or Tahong

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Mussels are known to exist in bays, coves and inlets. They are found in Manila bay, east coast of Panay, Negros Occidental southwest coast and in Maqueda Bay and Jiabong, Samar. Read more…

The green bay mussel or tahong (Perna viridis) is a popular and delicious food item. It is rich in vitamins, minerals, protein and carbohydrates.

Tahong culture is now a lucrative livelihood among fishermen in Jiabong, Samar. Processing technology of its meat have been developed, and is now widely marketed around the Visayas. Although, green mussels were originally regarded as pests before World War II because they competed with food and space in oyster farms. In 1950, it was recognized as a primary bivalve food. The first mussel commercial farm started in Bacoor, Cavite, in 1955.

How to culture Green Mussel or Tahong

Site selection

Mussels are known to exist in bays, coves and inlets. They are found in Manila bay, east coast of Panay, Negros Occidental southwest coast and in Maqueda Bay and Jiabong, Samar.

Green mussels may be transplanted in new areas with seeds (juveniles) or breeders for growing and multiplication. Read more…

Oyster farming is suitable for small-scale and family business. Oyster or talaba is always in demand, and its culture enjoys the support of the government and various agencies.

The country exports oyster to the US, Arabian Peninsula and Japan. In 1985, we sold only 261 kg of fresh and frozen oysters to Okinawa and the Arab states. Exports of preserved oysters to the US reached 2,533 kg in 1985, valued at $6,484. Nevertheless, the local demand is greater than the supply, with fast turnover and heavy trading in the market. Oyster is sold directly to the consumers, processors and exporters.

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Oyster culture in the Philippines began at Hinigaran, Negros Occidental, in 1921. Oyster or talaba is a popular bivalve delicacy because of its excellent flavor and taste. It is mostly marketed in the shell as freshly-shucked meat. Some salted oyster or bagoong are made during peak harvest season. It is rich in vitamins, minerals, proteins and carbohydrates. The shells are mostly used as raw materials for the manufacture of lime and poultry grit. The shells also serve as spat collectors for culturing.

Mariculture of oysters have been expanding to other areas in the past years. There are about 5 sq km used for oyster culture ranging from 1,500 m-5,000 sq m in about 1,300 farms. Oyster farms are located in 17 provinces comprising Regions I, IV and VI. Major producers are Negros Occidental, Pangasinan and Cavite (Oyster, Commodities Series, No. 64, TLRC 1988). There are little or no available records of oyster preparation exports and data on consumption. Oysters are mostly consumed near production areas. Read more…