Bagoong
Type | Condiment |
---|---|
Region or state | Philippines |
Associated cuisine | Philippines |
Main ingredients | Fish |
Bagoóng (Tagalog pronunciation:
The preparation of bagoóng can vary regionally in the Philippines.[3]
Types
Bagoóng is usually made from a variety of fish species, including the following:[1][4]
- Anchovies - known as dilis, monamon, bolinaw, or gurayan (Stolephrus and Encrasicholina species)
- Round scads - known as galunggóng or tamodios (Decapterus species)
- Plagiogeneion rubiginosum)
- species)
- Siganusspecies)
- Glossogobius giuris)
- Herrings - 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.[5]
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.[6]
Bagoong can also be made from
In rarer instances, it can also be made from
Preparation
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.
The preparation of bagoong alamang (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.[3]
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).[11] High-quality salt with little mineral impurities is 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.[3] Some manufacturers grind the fermented product finely and sell the resulting mixture as fish paste.[13]
Patís
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.
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, pasteurized, and bottled separately, while the residue is turned into bagoong.[3] If the residual solids are not moist enough, brine is usually added.[1] 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.[3]
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
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.[14]
See also
- Bagoong fried rice
- Balao-balao
- Binagoongan
- Burong isda
- Dayok
- List of fermented foods
- List of fish sauces
- Taba ng talangka
- Palapa
References
- ^ ISBN 978-971-23-2822-0.
- ISBN 9789712328220.
- ^ ISBN 978-971-542-554-4.
- ^ 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" (PDF). Journal of Applied Sciences Research. 1 (1): 90–94. Archived from the original (PDF) on September 3, 2011. Retrieved May 2, 2011.
- ISBN 978-971-23-4724-5.
- ^ Eslao-Alix, Louella (August 8, 2018). "Inun-unan". Cebu Daily News. Retrieved February 14, 2019.
- ^ "Ginisang Uyap/Guinamos a la Marketman". MarketManila. April 10, 2011. Retrieved May 2, 2011.
- ^ ISBN 978-962-593-245-3.
- ISBN 978-0-89732-372-7.
- ISBN 978-92-5-102878-0.
- ^ ISBN 9780309037884.
- ISBN 978-1-74104-289-4.
- ISBN 978-971-23-0033-2.
- ^ a b Rizal, Jose P. (1890). Succesos de las Islas Filipinas, por el Dr. Antonio de Morga. Paris: Libreria de Gamier Hermanos.
- 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