Pangasinan is renowned for its magnificent beaches and tourist destinations. You may not be aware, though, that the province’s coastal communities also produce the best indigenous and artisanal condiment, bagoong. Local fishermen who caught fish in the gulf and didn’t sell them were the ones who initiated the industry. The use of salt from Pangasinan towns of Dasol and Infanta, where Lingayen Bagoong gets its unique consistency and aroma, is one of the secrets to making the best bagoong.
All of the ingredients for bagoong are simply fish—typically galunggong, or round scad—dilis, or anchovy, and tirong, which is similar to dilis—as well as water and solar salt, which is naturally evaporated salt from seawater that is primarily sourced from the city of Alaminos and the towns of Dasol, Bolinao, and Anda, Pangasinan. The mixture is then allowed to ferment for a few months in earthen pots called pasig in Pangasinan or known as burnay in Ilocos. Bagoong is perfect as a dip and condiment for your native delicacies.
/DDSA
