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Fish and seafood from Philippines
Bagoong isda is small fish such as anchovy, sardine or round scad mixed with salt and left in earthen jars for months until the flesh breaks down into a reddish-brown paste. Liquid that rises from the same ferment becomes patis, the Philippine fish sauce. Bacterial and fish enzymes, not lactic acid, do most of the work. Made in 4 steps over 2 months – 6 months. The longest step, ferment in earthen jars in a warm place, takes 2–6 months (Sanchez P.C. 1999) and runs at 40 °C (Sanchez P.C. 1999). Salt is 22–25 % (Sanchez P.C. 1999). Bacillus pumilus and Bacillus coagulans, B. megaterium and B. subtilis do most of the fermenting.
| Main step | 2–6 monthsReported[sanchez1999][chayu2024] | Ferment in earthen jars in a warm place |
|---|---|---|
| Temperature | 40 °CReported[sanchez1999] | Ferment in earthen jars in a warm place |
| Salt | 22–25 %Reported[sanchez1999][narzary2021][chayu2024] | Mix with salt |
| Acidity | pH 5.9Reported[sanchez1999] | Separate the paste from the patis |
| Small fish (dilis, tamban or galunggong), washed and drained[sanchez1999] | |
| Salt to fish 1:3 to 2:7, depending on fish size | Salt[sanchez1999][narzary2021] |
| Starter | spontaneous |
Total time across the recorded steps: 2 months – 6 months
What changes: Starting material: small fish, washed and drained
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 isda is the solid part of the same ferment that gives patis. Unlike burong isda or balao-balao it has no rice, so it ripens by protein breakdown under high salt rather than by lactic souring.
Bagoong is not soured, so its safety rests on salt. Histamine can form in fish while it is salted and fermented until the product is fully shelf-stable, and the US FDA sets a guidance level of 50 ppm histamine in fish flesh. Use fresh, chilled fish.
Every number is labelled with how it is known. How this atlas is made
