HOW TO MAKE BAGOONG?
– Place about five cups of water in a large saucepan and put the container and its 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. Usea 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 Ginamos (Fermented fish)in a dark place for 3 weeks. Then you can eat it, I actually eat and use mine in one week.