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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. It is often coloured red with angkak and sautéed with garlic, pork and sugar 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 |
| 3 parts by weight (2 to 6 parts in a trial) | Acetes shrimp, washed in weak brine[dagumanpan2018][wp-bagoong] |
| 1 part by weight (25 % salt to 75 % shrimp) | Salt[dagumanpan2018][wp-bagoong] |
| Angkak (red yeast rice), optional, for a red or pink colour[wp-bagoong] | |
| Starter | spontaneous |
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 uses tiny whole shrimp and salt only, unlike balao-balao, which adds cooked rice and sours. With no rice, it ripens under salt rather than by lactic souring.
Salt is what keeps bagoong alamang safe. 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, and uses 50 ppm in fish flesh as its guidance level.
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
