Bagoong Alamang (Fermented Krill). If you want to bring some strong umami flavor to your cooking, nothing beats Bagoong Alamang. This Filipino classic is just the thing to make your meals unforgettable!
What is Bagoong Alamang?
Bagoong alamang may seem strange to some people in the United States, but in the Philippines and many countries in Southeast Asia, this fishy staple is a kitchen must-have! It is a complex and delicious preserved product made from fermented krill or shrimp.
The krill, salt, and vinegar mix to make a delicious flavor and spreadable texture. This delicious fishy dish has a dip-like texture that makes it a favorite for snacking. It is also a common addition to sauces, marinades, and more!
This Filipino classic can be tough to find in the United States, so I love to make it at home. It is shelf stable for months thanks to the fermentation, and it’s super handy to have around!
What Makes Bagoong Alamang so Great!?
It’s an Awesome Ingredient!
Bagoong alamang makes the perfect addition to sauces, marinades, dressings, and more. It can be used as a condiment similar to fish sauce. It will add a ton of wonderful salty and fishy flavor to any recipe you mix it into!
This stuff really works for everything! Bagoong alamang can be used as a spread, a dip, or a condiment. You will wonder where this stuff has been all your life! It adds flavors to everything it touches. It will make your marinades memorable and swirl some savor into your favorite spreads and salads. There is no food bagoong alamang can’t jazz up!
Amazingly Easy to Make and Save!
I love making bagoong alamang because it will keep for so long, and it only takes a short time to prepare! This takes minimal effort, and it’s the perfect condiment to have on hand! With such straightforward steps, you will want to make extra for your friends! Plus, bagoong alamang only takes five ingredients! If you have jars and little time, you can make this!
Fun Food Science!
You will feel like a mad scientist for making this delicious chemical reaction in your kitchen, but it is easier than you think! Salt and vinegar and natural preservatives. These two work their magic to preserve the tasty crustaceans, and it’s truly unique!
Ingredients for Bagoong Alamang
Krill-Krill is a tiny crustacean prized for its high omega-3 fatty acids and protein levels. They are the key to this beautiful paste’s shrimp-like flavor. This ingredient can be tough to find in stores, but try looking at international and Asian grocery stores, and if that fails, try online. Frozen krill will work; thaw it overnight in the refrigerator before using.
Sea Salt-Sea salt has more nutrients than your ordinary table salt and is less processed. It’s the perfect choice to preserve this recipe’s krill.
Garlic-Garlic is a must-have when you’re making fermented foods. It has the perfect sweet and savory botanical bite to balance the salt and vinegar. Use fresh cloves of garlic; if that is not available, use jarred garlic as a substitute.
Ginger-Ginger is a delicious complement to salty and fermented foods. It has a nice earthy zing that is perfect for this recipe. Choose fresh ginger or the jarred variety.
Vinegar-Vinegar is essential to making this dish. Its vital role in preserving foods is to kill unwanted bacteria, so vinegar adds flavor and safety to the dish. Choose white, apple cider, rice wine vinegar, or a mixture of your favorites.
- Wash the Krill and drain excess water using a strainer. Make sure that you drain the water as much as possible.
- Place Krill in a medium-sized bowl and add the rest of the ingredients.
- Transfer prepared krills to a sterilized container and store the Bagoong in a dark place for three weeks.
Expert Tips and Tricks
- To sterilize the jars, wash them thoroughly, then boil them for 1 to 3 minutes.
- Bagoong Alamang can age for up to 3 weeks, but it can be opened as soon as one week after jarring.
What to Serve with Bagoong Alamang?
Bagoong alamang is delicious when served with sweet foods, like mangoes, bananas, and sweet potatoes. It gives balance to otherwise sugary flavors. You can spread it on toast or stir it into mashed potatoes or rice.
There is really no limit to the snacking potential of this food, but that’s only half of it! It is also an awesome ingredient for sauces, marinade, and even dressing. Use this anywhere you want a pop of salty and fishy flavor!
How to Store
This recipe gives you the steps to prepare jars of Bagoong Alamang to sit and work their fermented magic. The jars must sit for 1 to 3 weeks before opening. Keep them on a cool shelf in a dark place; if you have a cold pantry or basement, this is the ideal place to let the jars age.
After aging the jars, this delicious fishy paste can be stored for up to three months. Unopened jars are acceptable on a cool dark shelf, but always keep opened jars in the refrigerator.
Is Bagoong Alamang Healthy?
While you can get some essential nutrients from krill, like protein and omega-3 fatty acids, this preparation is very salty. It is fine in moderation for most people but should be treated as a salty condiment. It is excellent in moderation when balanced with healthy water intake and lifestyle choices.
If you are pregnant, do not eat bagoong alamang, and if you have high blood pressure, you may want to steer clear of this salty food.
Are Bagoong Alamang and Ginamos the same?
Bagoong alamang and ginamos are both Filipino favorites. Both have a wonderfully briny and zippy flavor, but these two are different in a significant way. Ginamos is made with silverfish or anchovies whereas bagoong alamang is made with krill or shrimp. Each has a distinctly different flavor and bagoong alamang has a more broken-down and spreadable texture.
More Recipes You’ll Love
If you’re looking for something delicious to pair with bagoong alamang try one of my fast and easy Asian-inspired recipes!
Instant Pot Lemongrass Pork Banh Mi with Homemade Hibachi Sauce
Best Instant pot Pork Adobo Recipe you Need
Best Bagoong Alamang Recipe
- 1 Sterilized Container
- 1 bowl
- 2 lbs Krill
- 3/4 cup sea salt
- 5 cloves garlic chopped
- 1 inch ginger finely chopped
- 3/4 cup white distilled vinegar
- Place about five cups of water in a large saucepan and put the container and lid in. Boil in low heat to sterilize the container.
- Wash the silverfish or anchovies and drain excess water. Make sure that you drain the water as much as you can. Use a strainer to do this.
- Place the fish in a medium size bowl and add the rest of the ingredients. Gently mix and Transfer the fish into a sterilized container and seal the container tightly.
- Store Bagoong Alamang (Fermented Krill)in a dark place for three weeks. Then you can eat it, I actually eat and use mine in one week.
Interesting recipe. I make bagoong too for my personal use. Now am trying to make anchovy type of bagoong for the first time. It’s fun to do these things for me, since I only learned how to cook and learned preservation here in the US. I’m enjoying it. Thanks for the recipe info