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Fish and seafood from Philippines
Ginamos is the Cebuano name for salted, fermented tiny fish such as anchovies or silverfish, sold in jars or open buckets in southern Philippine markets. The fish are mixed with about a quarter to a fifth of their weight in salt and left to mature for weeks. It is cloudy grey and is usually eaten uncooked with vinegar. Made in 3 steps over 45 days. The longest step, pack and mature, takes 45 days (Dagodog J.M.H 2023) and runs at 20–25 °C (Dagodog J.M.H 2023). Salt is 17–20 % (Dagodog J.M.H 2023).
| Main step | 45 daysMeasured[dagodog2023] | Pack and mature |
|---|---|---|
| Temperature | 20–25 °CMeasured[dagodog2023] | Pack and mature |
| Salt | 17–20 %Measured[dagodog2023] | Mix with salt |
| 400 g (or 500 g) | Anchovies (Stolephorus spp.), cleaned, washed and drained for 30 min[dagodog2023] |
| 100 g | Salt · 1 part salt to 4 parts fish (the safer of two tested ratios); 1:5 was also tested[dagodog2023] |
| 10 g chilli, 10 g vinegar, 6 g ginger, 6 g garlic, 4 g onion, 5 g sugar, 2 g MSG | Spices for the spicy version · Plain ginamos is fish and salt only[dagodog2023] |
| Starter | spontaneous |
Total time across the recorded steps: 45 days
What changes: Starting material: tiny anchovies, 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
Ginamos is the southern Philippine counterpart of Tagalog bagoong isda. It is usually made from the tiniest fish, kept for only one or two months, and eaten raw with vinegar.
Salt is what keeps ginamos safe. In one study the 1:4 salt ratio gave a lower bacterial count than 1:5 after 45 days. Histamine can form in fish while it is salted and fermented, and the US FDA uses 50 ppm in fish flesh as its guidance level, so use fresh fish.
Every number is labelled with how it is known. How this atlas is made
Ginamos is a Cebuano word for salted brine products of tiny fish. Espejo-Hermes (2004), as cited in the 2023 study, describes it as kept for one or two months and eaten uncooked with vinegar.
