 Traditional burnay jars containing fermenting bagoong in Ilocos Norte | |
| Type | Condiment |
|---|---|
| Region or state | Philippines |
| Associated cuisine | Philippines |
| Main ingredients | Fish |
Bagoóng (Tagalog pronunciation: [bɐɡuˈʔoŋ]; buh-goo-ONG) is a Philippine condiment partially or completely made of either fermented fish (bagoóng isdâ) or krill or shrimp paste (bagoóng alamáng) with salt.[1] The fermentation process also produces fish sauce known as patís.[2]
The preparation of bagoóng can vary regionally in the Philippines.[3]
- ^ J. Dagoon (2000). Agriculture & Fishery Technology III. Rex Bookstore, Inc. pp. 242–243. ISBN 978-971-23-2822-0.
- ^ National Research Council (U.S.). Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992). Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science and Technology for International Development. National Academies. pp. 132–133. ISBN 9789712328220.
- ^ Priscilla C. Sanchez (2008). Philippine fermented foods: principles and technology. UP Press. p. 424. ISBN 978-971-542-554-4.