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5 from 1 vote


  • 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


  • 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