Bagoong is a fermented fish which is famous in the Philippines. In my province, we call it Ginamos, and I tell yah, everybody loves it. It is great with any fried food like Lechon Kawali and Baked Rainbow Trout. When I was in PI, I sautee’ my Bagoong/Ginamos with lots of onion, garlic and tomatoes , drench them on rice and I am good for the day. This is pretty much a side dish with a fish sauce smell with it. SO, HOW DO YOU MAKE BAGOONG OR GINAMOS (FERMENTED FISH)?
Just hang in there and I will show you how. I also have a video below to guide you and this YT video where I got the inspiration from. But in reality, I learned how to make Bagoong/Ginamos from my mom.
HOW TO MAKE BAGOONG OR GINAMOS (FERMENTED FISH)
- So the first step in Making Bagoong or Ginamos is cleaning the fish first with water and then clean it some with sea salt.
- Sanitize your container. I boil the container before I use it. I also make sure that it is totally dry.
IS IT SAFE TO EAT BAGOONG OR GINAMOS?
- No,when you are pregnant. Bagoong is very salty, so it may cause your blood pressure to rise and you might retain more water in your body which is not good for you and your baby.
- No, if you cannot handle the smell. Bagoong is very pungent in taste it is almost similar to Korean Kimchi. If you don’t have a stomach for Kimchi, so don’t try to attempt it.
- Yes. if you can try or tolerate more salt in your body. For me, I eat Bagoong /Ginamos once in awhile, so I think a little more salt does not hurt your health. I also believe that fermented food are great for your gut as long as you do it in moderation.
For more Filipino Recipe you can try: Pinterest Filipino Recipe
Ingredients
- 1.5 LBS Silver FIsh
- 3/4 cup sea salt divided (half for cleaning and other to ferment )
- 5 cloves garlic chopped and divided
- 30 grams ginger finely chopped
- 3/4 cup vinegar
Instructions
- Wash the silver fish and drain excess water. Place silver fish in a medium sized bowl and add half of the salt to clean the fish. Make sure that the fish is well coated with salt by gently mixing the fish.
- Using a strainer,drain excess water and throw water.
- In a small bowl, mix the remaining salt and vinegar until dissolve
- Add the silver into the mixture and mix the silver fish until it is all coated with salt and vinegar mixture.
- Drain the fish in a large container and add in the ginger and half of the garlic . Make sure to keep the liquid mixture as shown on the video.
- Transfer fish into a sterilized container and put the remaining garlic on top. Pour the liquid and seal the container.
- Store Bagoong in a dark place for 3 weeks
Video
Hi , pwede po ba ginamit ng galungong? Tatangalin ko po ba yong guts ng isda? Salamat po!
it will work.vMake sure linisin maigi para hindi mapait.
Questions:
1) How long after making will this last until
2) what is difference between kinilaw and bagoong? Base of salt and vinegar seems to be the same.
Thanks for clarifying
Hi, Lee. This lasted 3 months. Kinilaw you have to eat immediately since there are tomatoes and other spices in it. Bagoong is coated with and fermented with salt, therefore, can last for a long time.
Pwede po kaya ang Hipon
Pwede. I am actually making shrimp bagoong soon. Got the ingredients in the fridge, just did not have time.
Is it the same procedure for uyap?
I can’t remember uyap.
Hi, i was able to make this few months ago and ran out already. I’m currently making it again but I couldn’t find the video of this recipe. If you can share the link I would really appreciate it.
Thanks for sharing your recipe. I love it and it’s already in my bookmark
Hi! Here is the updated post attached with the video. https://theskinnypot.com/how-to-make-bagoong-or-ginamos-fermented-fish/
Thank you for sharing this recipe for the world to see.
However, as a Filipino, I advise you to use PH instead of PI.
Can we eat it after a 1 day of storage? And we put them in the fridge as we live in a very humid environment.
You can eat it right away and store it in the fridge too. Take care.
Hi so do you mean you don’t have to wait for 3 weeks? 3 days is fine?
Ideally, 3 weeks, but we eat it sometimes 3 days because we are not patient enough- it’s ok.
do you think we can use frozen silver fish for this recipe since we don’t get the fresh one? thanks
I used the frozen one to make this. I thaw it first and drain thoroughly to remove excess fluid.