Bagoong (Tagalog pronunciation: [bɐɡuˈoŋ]) is a Philippine condiment made of partially or completely fermented fish or shrimps and salt. The fermentation process also results in fish sauce (known as patis).
- Anchovies - locally known as dilis, monamon, bolinaw, or gurayan (Stolephrus and Encrasicholina spp.)
- Round scads - locally known as galunggong or tamodios (Decapterus spp.)
- Bonnetmouths (Redbait or Rubyfish) - locally known as terong (Emmelichthys nitidus, Emmelichthys struhsakeri, and Plagiogeneion rubiginosum)
- Ponyfishes - locally known as sapsap (Leiognathus, Photopectoralis, and Equulites spp.)
- Rabbitfishes - locally known as padas (Siganus spp.)
- Bar-eyed gobies - locally known as ipon (Glossogobius giuris).
- Herrings - Clupeoides lila
- Silver perch - locally known as ayungin (Leiopotherapon plumbeus)
Bagoong made from fish is encompassed by the term bagoong isda (literally 'fish bagoong') in Luzon and Northern 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.
Bagoong can also be made from shrimp fry. This type of bagoong is known as bagoong alamang or bagoong aramang in Ilocano or simply alamang or uyap in the South, in Western Visayas simply "ginamos or dayok".
Bagoong isda and Bagoong alamang 
Fish bagoong 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. The mixture is kept inside large earthen fermentation jars (known as a burnay in Ilocano). It is covered, to keep flies away, and left to ferment for 30-90 days with occasional stirring to make sure the salt is spread evenly. The mixture can significantly expand during the process.
The preparation of shrimp bagoong is similar, with shrimp 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 are preferred. High metallic 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.
Patis or fish sauce is a byproduct of the fermentation process, a clear yellowish liquid that floats above the fermented mixture. Sauces similar to patis exist throughout Asia and are also used in their respective local cuisines such as nuoc mam in Vietnam, nam pha (ນ້ຳປາ) in Laos, hom ha in China, nam pla in Thailand, shitsuru in Japan and saeu chot in Korea. It has a sharp salty or cheese-like flavor.
To obtain patis, fermentation is longer, usually taking 6 months to a year. During 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, pasteurized, 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.
See also 
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- Elmer-Rico E. Mojica, Alejandro Q. Nato Jr., Maria Edlyn T. Ambas, Chito P. Feliciano, Maria Leonora D.L. Francisco & Custer C. Deocaris (2005). "Application of Irradiation as Pretreatment Method in the Production of Fermented Fish Paste". Journal of Applied Sciences Research 1 (1): 90–94. Retrieved May 2, 2011.
- L. Basbas (2007). Learning & Living in the 21st Century. Rex Bookstore, Inc. p. 129. ISBN 978-971-23-4724-5.
- "Ginisang Uyap/Guinamos a la Marketman". MarketManila. April 10, 20111. Retrieved May 2, 2011.
- Reynaldo G. Alejandro, Doreen G. Fernandez (1998). Food of the Philippines. Tuttle Publishing. p. 26. ISBN 978-962-593-245-3.
- Eve Zibart (2001). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. Menasha Ridge Press. p. 270. ISBN 978-0-89732-372-7.
- Food and Agriculture Organization of the United Nations (1990). 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. Food & Agriculture Org. p. 34. ISBN 978-92-5-102878-0.
- National Research Council (U.S.). Board on Science and Technology for International Development (1988). 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. National Academies. p. 163.
- Chris Rowthorn, Greg Bloom (2006). Lonely planet: Philippines. Lonely Planet. p. 147. ISBN 978-1-74104-289-4.
- Home Economics and Livelihood Education 5. Rex Bookstore, Inc. 1990. p. 409. ISBN 978-971-23-0033-2.
- Bagoong: Good for the brain
- Filipino American, Fred Cordova, Filipinos: Forgotten Asian Americans (Dubuque, IA: Kendall/ Hunt, 1983)
- Philippines Deep Sea Fishing and Refrigeration
- Foods Used by Filipinos in Hawaii, Bulletin 98 - Hawaii Agricultural Experiment Station, 1946