View source for Bagoong

{{Short description|Type of Philippine condiment}}
{{Use Philippine English|date=July 2022}}
{{Use mdy dates|date=July 2022}}
{{Infobox food
| name             = Bagoong
| image            = Bornayjars.jpg
| image_size       = 
| caption          = Traditional [[Tapayan|''burnay'' jars]] containing fermenting ''bagoong'' in [[Ilocos Norte]]
| alternate_name   = 
| country          = 
| region           = [[Philippines]]
| national_cuisine = [[Filipino cuisine|Philippines]]
| creator          = 
| course           = 
| type             = [[Condiment]]
| served           = 
| main_ingredient  = [[Fish as food|Fish]]
| variations       = 
| calories         = 
| other            = 
}}

'''''Bagoóng''''' ({{IPA|tl|bɐɡuˈʔoŋ}}; {{Respell|buh|goo|ONG}}) is a [[Philippine condiments|Philippine condiment]] partially or completely made of either [[fermentation|fermented]] fish ('''''bagoóng isdâ''''') or [[krill]] or [[shrimp paste]] ('''''bagoóng alamáng''''') with [[Edible salt|salt]].<ref name="dagoon">{{cite book|author=J. Dagoon|title =Agriculture & Fishery Technology III|publisher =Rex Bookstore, Inc.|year =2000|pages=242–243|isbn =978-971-23-2822-0|url=https://books.google.com/books?id=7-JV7snXSzkC}}</ref> The [[Fermentation in food processing|fermentation]] process also produces [[fish sauce]] known as '''''patís'''''.<ref name="nrc">{{cite book|author=National Research Council (U.S.). Panel on the Applications of Biotechnology to Traditional Fermented Foods|title =Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science and Technology for International Development|publisher =National Academies|year =1992|pages=132–133|isbn =9789712328220|url=https://books.google.com/books?id=7-JV7snXSzkC}}</ref>

The preparation of bagoóng can vary regionally in the [[Philippines]].<ref name="sanchez">{{cite book|author=Priscilla C. Sanchez|title =Philippine fermented foods: principles and technology|publisher =UP Press|year =2008|page=424|isbn =978-971-542-554-4|url=https://books.google.com/books?id=smfr-KYgtWkC}}</ref>

==Types==
Bagoóng is usually made from a variety of fish [[species]], including the following:<ref name="dagoon"/><ref name="irrad">{{cite journal|author1=Elmer-Rico E. Mojica|author2=Alejandro Q. Nato Jr.|author3=Maria Edlyn T. Ambas|author4=Chito P. Feliciano|author5=Maria Leonora D.L. Francisco|author6=Custer C. Deocaris|title=Application of Irradiation as Pretreatment Method in the Production of Fermented Fish Paste|journal=Journal of Applied Sciences Research|volume=1|issue=1|pages=90–94|year=2005|url=http://www.aensionline.com/jasr/jasr/90-94.pdf|access-date=May 2, 2011|archive-url=https://web.archive.org/web/20110903090946/http://www.aensionline.com/jasr/jasr/90-94.pdf|archive-date=September 3, 2011|url-status=dead}}</ref>

[[File:Bagoong 1.JPG|thumb|right|''Bagoóng alamáng'' is made by fermenting [[krill]] in [[Edible salt|salt]]]]
[[File:Ginisang alamang (sauteed shrimp paste with pork chicharon).jpg|thumb|''Bagoong alamang'' sauteed with tomatoes, garlic, and onion with pork ''[[chicharon]]'']]

*[[anchovy|Anchovies]] - known as ''dilis'', ''monamon'', ''bolinaw'', or ''gurayan'' (''Stolephrus'' and ''[[Encrasicholina]]'' species)
*[[Round scad]]s - known as ''galunggóng'' or ''tamodios'' (''[[Decapterus]]'' species)
*[[Emmelichthys nitidus|Bonnetmouths]] ([[Emmelichthys nitidus|redbait]] or [[rubyfish]]) - known as ''terong'' (''Emmelichthys nitidus'', ''Emmelichthys struhsakeri'', and ''[[Plagiogeneion rubiginosum]]'')	
*[[Ponyfish]] - known as ''sapsáp'' (''[[Leiognathus]]'', ''[[Photopectoralis]]'', and ''[[Equulites]]'' species)
*[[Rabbitfish]] - known as ''padas'' (''[[Siganus]]'' species)
*[[Glossogobius giuris|Bar-eyed gobies]] - known as ''ipon'' (''[[Glossogobius giuris]]'')
*[[Herring]]s - known as ''lila'' (''[[Clupeoides]]'')
*Silver [[perch]] - known as ''ayungin'' (''[[Leiopotherapon plumbeus]]'')

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''.<ref name="basbas">{{cite book|author=L. Basbas|title =Learning & Living in the 21st Century|publisher =Rex Bookstore, Inc.|year =2007|page=129|isbn =978-971-23-4724-5|url=https://books.google.com/books?id=wVqM2f1CPZkC}}</ref> 

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''.<ref>{{cite web |last1=Eslao-Alix |first1=Louella |title=Inun-unan |url=https://cebudailynews.inquirer.net/188448/inun-unan |access-date=February 14, 2019 |website=Cebu Daily News|date=August 8, 2018 }}</ref>

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.<ref name="uyap">{{cite web |date=April 10, 2011 |title=Ginisang Uyap/Guinamos a la Marketman |url=http://www.marketmanila.com/archives/ginisang-uyapguinamos-a-la-marketman |access-date=May 2, 2011 |publisher=MarketManila}}</ref><ref name="alejandro"/>

In rarer instances, it can also be made from [[oyster]]s, [[clam]]s, and fish and shrimp [[roe]].<ref name="zibart">{{cite book|author=Eve Zibart|title =The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World|publisher =Menasha Ridge Press|year =2001|page=270|isbn =978-0-89732-372-7|url=https://books.google.com/books?id=y6vTun3i4NQC}}</ref><ref name="un">{{cite book|author=Food and Agriculture Organization of the United Nations|title =Utilization of tropical foods: animal products : compendium on technological and nutritional aspects of processing and utilization of tropical foods, both animal and plant, for purposes of training and field reference|publisher =Food & Agriculture Org.|year =1990|page=34|isbn =978-92-5-102878-0|url=https://books.google.com/books?id=yVtMmDt3i4MC}}</ref> A kind of bagoong made in the town of [[Balayan, Batangas]] is also known as ''bagoong Balayan''.<ref name="alejandro">{{cite book|author1=Reynaldo G. Alejandro |author2=Doreen G. Fernandez |title =Food of the Philippines|publisher =Tuttle Publishing|year =1998|page=26|isbn =978-962-593-245-3|url=https://books.google.com/books?id=m6ZKZ1wHioMC}}</ref>

[[Veganism|Vegan]] Bagoong Alamang is a type of [[Fermentation|fermented]] [[Philippine condiments]] abstaining from [[animal product]]. Instead, squash, morinaga and other vegetables are used.<ref>{{cite news |last1= |first1= |title=Vegan shrimp paste and meatless rendang|url=https://www.eco-business.com/news/vegan-shrimp-paste-and-meatless-rendang-are-local-flavours-key-to-unlocking-alternative-proteins-potential-in-southeast-asia/ |accessdate=May 14, 2024 |publisher=eco-business.com |date=December 8, 2023}}</ref>
[[File:Vegan_Bagoong_Alamang1.jpg|150px|thumbnail|right|[[Veganism| Vegan]] Bagoong]]
==Preparation==
[[File:Ginamos.jpg|thumb|''Guinamos'' (fish ''bagoong'') with tomatoes and onions from [[Cebu]]]]

===''Bagoong isda'' and ''bagoong alamang''===
''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.<ref name="nrc2">{{cite book|author=National Research Council (U.S.). Board on Science and Technology for International Development|title =Fisheries technologies for developing countries: report of an ad hoc panel of the Board on Science and Technology for International Development, Office of International Affairs, National Research Council|publisher =National Academies|year =1988|page=163|isbn =9780309037884|url=https://books.google.com/books?id=j2crAAAAYAAJ}}</ref> The mixture is kept inside large earthen fermentation jars (known as ''[[tapayan]]'' in [[Tagalog language|Tagalog]] and [[Visayan languages]], and ''burnay'' in [[Ilocano language|Ilocano]]).<ref name="rowthorn">{{cite book|author1=Chris Rowthorn |author2=Greg Bloom |title =Lonely planet: Philippines|publisher =Lonely Planet|year =2006|page=147|isbn =978-1-74104-289-4|url=https://books.google.com/books?id=aaUR07G0yAcC}}</ref> It is covered, to keep [[insect]]s away, and left to ferment for 30–90 days with occasional stirring to make sure the salt is spread evenly. The mixture can expand significantly during the process.<ref name="sanchez"/>

The preparation of ''bagoong alamang'' ([[shrimp paste|shrimp or krill 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.<ref name="sanchez"/>

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 ''[[Red yeast rice|angkak]]'' is added. ''Angkak'' is made from rice inoculated with a species of red mold (''[[Monascus purpureus]]'').<ref name="nrc2"/> High-quality salt with little mineral impurities is preferred. High [[metal]]lic 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.<ref name="sanchez"/> Some manufacturers grind the fermented product finely and sell the resulting mixture as fish paste.<ref name="he">{{cite book|title =Home Economics and Livelihood Education 5|publisher =Rex Bookstore, Inc.|year =1990|page=409|isbn =978-971-23-0033-2|url=https://books.google.com/books?id=Qwzi9T10IQwC}}</ref>
[[File:08634jfPamarawan, Malolos City, Bulacan River Districtfvf 27.jpg|thumb|''Bagoong alamang'' from [[Malolos]], [[Bulacan]]]]

===''Patís''===
{{further|Fish sauce}}

''Patís'' or fish sauce is a byproduct of the fermentation process. It is a clear, yellowish liquid that floats above the fermented mixture, and has a sharp salty or cheese-like flavor.<ref name="sanchez"/> Sauces similar to patís include ''[[nuoc mam|nước mắm]]'' in Vietnam, ''nam pha'' (ນ້ຳປາ) in Laos, ''hom ha'' in China, ''[[nam pla]]'' in Thailand, ''[[shottsuru]]'' in Japan and ''saeu chot'' in Korea, as well as the [[garum]] of [[ancient Greece]] and the [[Roman Empire]]. Indonesia has an East Javanese condiment called ''petis'' (pronounced similar to patís in Filipino): a paste made from the caramelized fermented reduction of ''[[pindang]]'' broth, a spicy and tangy herbal soup typically containing fish or shrimp (occasionally, beef or eggs).

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|pasteurized]], and bottled separately, while the residue is turned into bagoong.<ref name="sanchez"/> If the residual solids are not moist enough, [[brine]] is usually added.<ref name="dagoon"/> The rate of fermentation can vary depending on the [[pH|pH levels]] of the mixture and the [[temperature]]. Exposure to sunlight can also reduce the amount of time required to two months.<ref name="sanchez"/>

== Reputation ==
Over the centuries, people unfamiliar with bagoong have given it a reputation as an "exotic" dish, portraying in a positive or negative light, depending on the point of view of the writer. For example, one early description was Spanish colonial official [[Antonio de Morga]], whose book ''[[Sucesos de las Islas Filipinas]]'' (Events in the Philippine Isles) included a description of bagoong as "fish which ... has started to rot and stink."<ref name="MorgaRizal1890"/> This later prompted preeminent Philippine nationalist [[Jose Rizal]] to denounce the descriptions in his 1890 annotation, saying:
{{quote|This is another preoccupation of the Spaniards who, like any other nation, treat food to which they are not accustomed or is unknown to them with disgust. ... This fish that Morga mentions, that cannot be good until it begins to rot, is bagoong and those who have eaten it and tasted it know that it neither is nor should be rotten.<ref name="MorgaRizal1890">{{cite book | title=Succesos de las Islas Filipinas, por el Dr. Antonio de Morga | publisher=Libreria de Gamier Hermanos | author=Rizal, Jose P. | year=1890 | location=Paris}}</ref>}}

==See also==
{{portal|Food}}
*[[Bagoong fried rice]]
*[[Balao-balao]]
*[[Binagoongan]]
*[[Burong isda]]
*[[Dayok]]
*[[List of fermented foods]]
*[[List of fish sauces]]
*[[Taba ng talangka]]
*[[Palapa (condiment)|Palapa]]
==External links==
* {{commonscat-inline}}
==References==
{{Reflist|30em}}
* [https://web.archive.org/web/20160416110459/http://www.researchsea.com/html/article.php/aid/1681/cid/1/research/bagoong__good_for_the_brain.html Bagoong: Good for the brain]
* [https://web.archive.org/web/20100620075248/http://www.filam.si.edu/curriculum/u3-part-03c.html Filipino American, Fred Cordova, Filipinos: Forgotten Asian Americans (Dubuque, IA: Kendall/ Hunt, 1983)]
* [http://www.fao.org/docrep/field/003/B2877E/B2877E05.htm Philippines Deep Sea Fishing and Refrigeration]
* [http://hdl.handle.net/10125/16545 Foods Used by Filipinos in Hawaii], Bulletin 98 - Hawaii Agricultural Experiment Station, 1946

{{Philippine cuisine}}
{{Fish sauce}}
{{shrimps and prawns as food}}

[[Category:Anchovy dishes]]
[[Category:Fermented fish]]
[[Category:Fish sauces]]
[[Category:Philippine condiments]]