#LutongPaborito

Bagoong

Bagoóng is an encompassing term for Philippine condiments made from fish or tiny shrimps that are salted and fermented for several weeks. The color varies from light pink to dark brown, the texture from firm to watery.

Binagoong Mannga
In general, the shrimps produce a firmer, more colorful paste, while bagoong made from fish is liquid and darker.

Different areas of the Philippines have their own version of bagoóng. For example, the Ilocos region has its bagoóng terong, which is made with bonnetmouth fish.  Another Ilocano bagoong is bugguong munamon, made from anchovies. There is also padas, which is rabbitfish.

Other fish used are hairtail, roundscad and sardinella. Bagoóng alamang is a variant that uses small shrimps or krill as the main ingredient. (see photo right below)