bagoong
Rich in umami compounds and minerals including sodium and potassium; provides B vitamins and amino acids from the fermentation process. High in salt content, so should be used judiciously.
About
Bagoong is a traditional Filipino fermented condiment made from small fish, shrimp, or krill that are salted and left to ferment for several months to develop a complex umami flavor. The ingredient dates back centuries in Philippine cuisine and exists in two main varieties: bagoong isda (fish-based) and bagoong alamang (shrimp paste, more commonly used). The fermentation process creates a thick, pungent paste with a deep brown to reddish color, depending on the primary protein used.
The paste has an intensely savory, slightly funky flavor profile characteristic of fermented seafood products, with a texture ranging from smooth to grainy depending on the fineness of the base ingredients. Bagoong develops a distinctive aroma during fermentation that mellows and becomes more balanced when cooked into dishes.
Culinary Uses
Bagoong functions as a fundamental seasoning in Filipino cuisine, providing deep umami notes that anchor many traditional dishes. It is typically served as a condiment to accompany grilled meats and vegetables, where diners can adjust saltiness and intensity to taste. In cooking, small amounts are dissolved or cooked into dishes like pinakbet (vegetable stew), sinigang (tamarind soup), and various stir-fries to add savory depth without requiring additional fish sauce or salt. The paste is also used in marinades and dipping sauces, sometimes combined with vinegar, citrus, and chilies to create dipping condiments that balance its intensity with acidity and heat.