Anchovy Sauce, bagoong isda, is fermented fish sauce—anchovies are commonly used—that is popular either as an ingredient or condiment. Anchovy sauce is very salty, has a strong, pungent smell, and varies in appearance, color, and flavor. No need to sauté or cook the sauce when used as a condiment. Asian groceries sell bottles of gray-colored anchovy sauce either as bagoong monamon or bagoong balayan, and may contain whole anchovies. Do not confuse with regular fish sauce or patis.
Bagoong (spelled as bugguong in Ilocano) are usually made from a variety of fish species. Common fishes used include the following:
Anchovies - locally known as dilis, monamon, bolinaw, or gurayan
Round scads - locally known as galunggong or tamodios
Bonnetmouths (Redbait or Rubyfish) - locally known as terong
Ponyfishes - locally known as sapsap
Rabbitfishes - locally known as padas
Bar-eyed gobies - locally known as ipon
Herrings - Clupeoides lila
Silver perch - locally known as ayungin
See also Sautéed Shrimp Paste
Image via en.wikipedia.org/wiki/File:Bagoong_1.JPG
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