Bagoong

What is Bagoong?

Bagoong is a savory, salty paste or sauce made by fermenting fish, krill, or shrimp with salt. The finished product ranges in color from pale gray to pink or red, depending on the type and whether a red starter called angkák is added. Its aroma is strong and pungent, and the taste is deeply salty and umami-rich. Bagoong is used as a condiment or flavoring in Filipino cooking, often added to dishes to enhance their depth and savoriness. There are several types, including those made from anchovies, round scads, or shrimp, each with its own local name.

Where does Bagoong come from?

Bagoong comes from the Philippines, where it has long been a staple condiment. Its history goes back centuries, with early Spanish colonial accounts describing it as a food with a strong smell, though Filipino writers have defended its quality and taste. The process of fermenting fish or shrimp with salt is traditional in many coastal communities, and the practice has developed regional variations throughout the country. Bagoong is related to other Southeast Asian fish sauces and pastes, but is distinct in its ingredients and preparation.

How is Bagoong made?

To make bagoong, fish or shrimp are mixed with salt and placed in large earthen jars, where they ferment for one to three months. The mixture is stirred occasionally to ensure even fermentation. For shrimp or krill bagoong, the seafood is first washed in a weak brine before salting. Some variants use a red starter called angkák to give a pink or red color. The longer the fermentation, the more intense the flavor. A clear liquid called patís (fish sauce) forms on top during fermentation and is drained off for separate use.

How and when is Bagoong eaten?

Bagoong is used as a condiment or ingredient in many Filipino dishes. It is often served alongside vegetables, grilled meats, or rice, and can be stirred into stews or sauces for added flavor. Some people enjoy it with green mangoes as a snack. Its strong taste means it is usually used in small amounts. Bagoong is an everyday food in the Philippines and appears in both home cooking and restaurant dishes.

Kinds of Bagoong

There are many regional and ingredient-based variations of bagoong. Bagoóng isdâ refers to fish-based versions, with names changing depending on the fish used, such as bagoóng monamon for anchovies or bagoóng terong for bonnetmouths. In the southern Philippines, anchovy bagoong is called guinamos or ginamos. Shrimp or krill-based bagoong is known as bagoóng alamáng, with local names like uyap or aramang. Vegan versions use vegetables such as squash or moringa instead of seafood.

What Bagoong means

Bagoong is a deeply rooted part of Filipino food culture, found in daily meals across the country. It has sometimes been viewed as exotic or unusual by outsiders, but is widely appreciated in the Philippines for its flavor. Historical accounts show both criticism and defense of its taste and smell. Bagoong is not tied to specific religious or festive occasions, but is a symbol of Filipino culinary tradition and resourcefulness.

Questions people ask about Bagoong

Good reading and sources

• DEEP SEA FISHING DEVELOPMENTFAO, Article

• Bagoong on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data