Bagoong

Bagoóng (Tagalog pronunciation: [bɐɡuˈoŋ]; Ilocano: bugguong) is a Philippine condiment partially or completely made of either fermented fish (bagoóng isdâ) or krill (bagoóng alamáng) with salt. The fermentation process also produces fish sauce known as patís.

The preparation of bagoóng can vary regionally in the Philippines.

Bagoóng is usually made from a variety of fish species. Common varieties used include the following:

Bagoóng made from fish is encompassed by the term bagoóng isdâ (lit. "fish bagging") in Luzon and northern parts of the Visayas. In the southern Visayas and Mindanao, fish bagoong is known as guinamos (also spelled ginamos). They can be distinguished further by the type of fish they are made of. Those made from anchovies are generally known as bagoong monamon or bagoong dilis and those from bonnetmouths as bagoong terong.

Bagoong can also be made from krill. This type of bagoong is known as bagoong alamang. It is called uyap or alamang in the southern Philippines, armang in Ilocos and parts of Northern Luzon, and ginamos or dayok in western Visayas.

In rarer instances, it can also be made from oysters, clams, and fish and shrimp roe. A kind of bagoong made in the town of Balayan, Batangas is also known as bagoong Balayan.

Bagoong isda is prepared by mixing salt and fish usually by volume; mixture proportions are proprietary depending on the manufacturer. The salt and fish are mixed uniformly, usually by hand. The mixture is kept inside large earthen fermentation jars (known as a burnay in Ilocano). It is covered, to keep flies away, and left to ferment for 30–90 days with occasional stirring to make sure the salt is spread evenly. The mixture can significantly expand during the process.

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