Bagoong

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

The preparation of bagoóng can vary regionally in the Philippines.

Types

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.