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Bagoóng (; ) is a Philippine condiment partially or completely made of either fermentation fish ( bagoóng isdâ) or krill or shrimp paste ( bagoóng alamáng) with Edible salt. The fermentation process also produces fish sauce known as patís.National Research Council (U.S.). Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992). 9789712328220, National Academies. . ISBN 9789712328220
The preparation of bagoóng can vary regionally in the Philippines.
Bagoóng made from fish is encompassed by the term bagoóng isdâ (lit. "fish bagoong") in Luzon and northern parts of the Visayas. 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.
In the southern Visayas and Mindanao, fish bagoong made from anchovies is known as guinamos (also spelled ginamos). Larger fermented fish are known as tinabal.
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, aramang in Ilocos and parts of Northern Luzon, and ginamos or dayok in western Visayas.
In rarer instances, it can also be made from , , and fish and shrimp roe.Food and Agriculture Organization of the United Nations (1990). 9789251028780, Food & Agriculture Org.. . ISBN 9789251028780 A kind of bagoong made in the town of Balayan, Batangas is also known as bagoong Balayan.
Veganism Bagoong Alamang is a type of Fermentation Philippine condiments abstaining from animal product. Instead, squash, morinaga and other vegetables are used.
The preparation of bagoong alamang (shrimp paste) is similar, with krill cleaned thoroughly and washed in weak brine solution (10%). As in fish bagoong, the shrimp are then mixed with salt in a 25% salt to 75% shrimp ratio by weight.
The products of the fermentation process are usually pale gray to white in color. To obtain the characteristic red or pink color of some bagoong, a kind of food coloring known as angkak is added. Angkak is made from rice inoculated with a species of red mold ( Monascus purpureus). High-quality salt with little mineral impurities is preferred. High content in the salt used can often result in darker colors to the resulting bagoong and a less agreeable undertaste. Likewise, oversalting and undersalting also has a significant impact on the rate and quality of fermentation due to their effects on the bacteria involved in the process. Some manufacturers grind the fermented product finely and sell the resulting mixture as fish paste.
To obtain patís, fermentation is longer, usually taking six months to a year. During the longer fermentation processes, the fish or shrimp constituents disintegrate further, producing a clear yellowish liquid on top of the mixture due to hydrolysis. This is the patis; it can be harvested once it has developed its characteristic smell. It is drained, pasteurization, and bottled separately, while the residue is turned into bagoong. If the residual solids are not moist enough, brine is usually added. The rate of fermentation can vary depending on the pH levels of the mixture and the temperature. Exposure to sunlight can also reduce the amount of time required to two months.
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