PROCESS OF MAKING SMALL ROCK OYSTER (SACOSSTREA SP.) SAUCE

A process of making small rock oyster (Sacosstrea sp.) sauce comprising the following steps: washing a plurality of fresh small rock oyster meat with a clean potable freshwater; chopping the oyster meat into smaller pieces with a knife; mixing thoroughly said chopped small rock oyster meat with salt; packing said mixture in plastic or glass container; storing said mixture for 6 months at room temperature to obtain an oyster sauce; filtering the oyster sauce using a filter paper; and packaging of oyster sauce in sterilized bottles.