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Fish and seafood from Philippines
Bagoong alamang is tiny Acetes shrimp (alamang) mixed with salt and left to ferment into a pink, salty paste. In a 28-day trial the paste stayed light pink for two weeks, then turned dark pink. Some makers add angkak to make it red, and the paste can be sautéed with tomatoes, garlic and onion before serving.
| Acetes shrimp, washed in weak brine3 parts by weight (2 to 6 parts in a trial) | [dagumanpan2018][wp-bagoong] |
| Salt1 part by weight (25 % salt to 75 % shrimp) | [dagumanpan2018][wp-bagoong] |
| Angkak (red yeast rice), optional, for a red or pink colour | [wp-bagoong] |
Total time across the recorded steps: 28 days
What changes: Starting material: tiny Acetes shrimp, washed in weak brine
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bagoong alamang is tiny Acetes shrimp (alamang) mixed with salt and left to ferment into a pink, salty paste. In a 28-day trial the paste stayed light pink for two weeks, then turned dark pink. Some makers add angkak to make it red, and the paste can be sautéed with tomatoes, garlic and onion before serving. Made in 4 steps over 28 days. The longest step, ferment in jars, takes 28 days (Dagumanpan R.M.B. 2018). Salt is 14–33 % (Dagumanpan R.M.B. 2018).
| Main step | 28 daysMeasured[dagumanpan2018] | Ferment in jars |
|---|---|---|
| Salt | 14–33 %Reported[dagumanpan2018][wp-bagoong] | Mix with salt |
Bagoong alamang uses tiny whole shrimp and salt, with angkak only for colour, unlike balao-balao, which adds cooked rice. With no rice, salt does the preserving.
Salt is the main control here. In a 28-day trial histamine rose from 10.26–20.63 ppm to 18.31–31.02 ppm. The US FDA notes histamine can form during salting and fermenting until a product is fully shelf-stable. Its 50 ppm guidance level is set for fish, not shrimp, so it is only a rough yardstick here.
Hazards the sources name: Histamine-forming bacteria (histamine rose from 10.26–20.63 ppm to 18.31–31.02 ppm over 28 days in a trial).
Every number is labelled with how it is known. How this atlas is made
Felice Sta. Maria's Philippine Food History site says the earliest appearance of the word bagoong in a Philippine historical reference could be 1613, in Fr. San Buenaventura's entry for salmuera (brining solution), which defines it as fish or shrimp fermented in salt.
