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Bagoong and Green Manggo is mouth watering


FISH PASTE (BAGOONG) AND FISH SAUCE (PATIS) FROM PANGASINAN, PHILIPPINES. Fish paste (bagoong) and fish sauce (patis) are very popular in our country, Philippines. Some of our native dishes (like pinakbet, dinengdeng or bulanglang) will never be complete without bagoong, as stated by Salazar (a researcher in the making of bagoong). Aside from being popular in our country, fish paste is also a very good export commodity. Large amounts of fish and shrimp paste exports go to Korea, U.S.A., Canada and Saudi Arabia. Is estimated that out of the 42% total of processed food exported, 3.5% composes the exportation of bagoong produced only in the province of Pangasinan. Bagoong does not only add flavor to certain dishes, but is also a good low-cost source of protein. Besides protein, dilis is rich in mineral salts, Vitamin A and niacin. As a source of protein and minerals, dilis is as good as milk. Its calcium content is more readily used by the animal body than that in milk (Science Modules by UP Science Education Center, 1982). Being considered as a consumer good and as one of the basic necessities of man for most Filipinos especially those in Pangasinan and in the Ilocos provinces, bagoong nowadays is being marketed in strategic places like BaguioCity and Manila, though quality standard may be a bit sacrificed. Since there is a growing demand for the product to availability in places where there is a high unsatisfied demand maybe considered as an opportunity to soon-to-be successful bagoong dealers or even producers.

Alamang, (salted tiny shrimps), with sliced and peeled philippine manggo

Alamang, (salted tiny shrimps), with sliced and peeled philippine manggo

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Consequently there are technicalities in the preparation of bagoong that may affect its marketability. Bagoong is produced by a process called fermentation. Fermentation refers to the chemical changes in plant and animal matter caused by microorganisms. These microorganisms act on such organic matter as starcher, proteins, fats, and oils. These materials are broken into simple substances with changes in tastes, smell and odor. Actually enzymes or the chemical substances produced by the living cells of microorganism cause fermentation. Since ancient times, bacteria, yeasts and molds, had been found to cause changes in the preparation of foods, beverages, textiles and leather.

But some organisms as putrefaction or decay molds cause harmful changes. Putrefaction causes bad odor or poison in food. Cold storage, freezing, smoking and other methods like canning or bottling prevent putrefaction. Action of microorganisms is determined by several factors:

1. The right choice of microorganism because the enzyme of each organism acts or specific substances to make specific products.

2. Microorganisms need the right growth substances carbohydrates and inorganic salts like ammonium compounds and prophates.

3. Acidity and temperature affect the organisms’ growth. each organism lives best in a certain level of acidity and temperature. Too low acidity might cause other organisms to live. Too high acidity might kill the organism. Too high a temperature might also kill the organism.

4. Air affects the organisms. Some organisms need air, others are killed by it.

During bagoong fermentation, make sure no putrefaction or decay occurs due to bacterial action. If the bagoong becomes basic instead of acidic due to a collection of basic products of protein breakdown such as ammonia, then putrefaction has occurred.

Salt affects the activity of microorganisms as well as the action of the enzymes present in the fish. Salt is commonly used as a food preservative. However too much salt prevents the action of bacteria and enzymes in any food. material, causes a longer time for the fermentation on aging of bagoong, and slows down the formation of a pleasant flavor. A salt to-fish mixture of 1 part s alt to 2 parts fish (1:2 ratio) or 2 parts salt to 3 parts fish (2:3 ratio) was found as too much salt. Under this ratios, the aging time took from three to six months.

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A salt-fish mixture with too little salt causes microorganisms to grow and the bagoong will undergo petrifaction and have a bad smell. Good ratios of salt-fish mixtures are 1:4, 2:7 or 1:3 from less to more salt. Under these ratios the amount of bacteria in the salt-fish mixture decreases fast, the longer it is left in the mixture.

The length of time of fermentation may be determined by knowing the best temperature and the best acid range for the fermentation of the fish-salt mixture.

Studying at 60°C kills bacteria but at the same time it stops the activity of enzymes. The ideal temperature range for bagoong fermentation is from 37°C to 45°C.

Enzymes are likewise affected by acids and bases. They are more active in an acid range of from pH 5.4 to pH 6.0.

The Bureau of Food and Drugs Administration gives the following requirements for bagoong:

Total solids 40 %

Protein 12.5 %

Salt (Sodium Chloride) 20 to 25 %

According to Cruz (1996) in her study “Effectiveness of Bromelain from Pineapple in Bagoong making” the fermentation period of fish in bagoong making is hastened or shortened when bromelain extracted from pineapple fruits, leaves and fruit peelings is added. Pineapple fruit gave the shortest period of fermentation.

She further concluded:

The organolyptic quality of the fish bagoong measured through the color, taste and flavors is best in the fish with bromelain from fruits of pineapple. These characteristic quality are improved as the bagoong is stored for longer period.

The shelf life of fish bagoong is a little bit longer when bromelain from pineapple fruit is added during the fermentation period.

It may pointed out that management is composed of several responsibilities such a finance, production, marketing and the like. As such, factors that affect an organization prior to marketing must also be dealt with to assure the success of any marketing strategies or programs.

In the Baseline Study of the twelve region of the Philippines. specifically Region I by Up ISSI in May 1981, the food manufacturing establishments as of 1975 were around 3380. Of the number, 273 (8.1 %) belonged to the growth industry subsector represented by slaughtering, meat dressing and ham, bacon and native sausage manufacturing firms, 44 (16.1 %); ice cream, ice drops and ice candy factories 32 (11.7 %); smoked fish , patis and bagoong factories 90 (33.0 %); and sugar confectionery enterprises, 107(39.2 %). These establishments were concentrated in the province of Pangasinan, La Union, Ilocos Norte and Benguet. Among these growth firms, the cottage industry sector comprised 211 establishments (77.3 %) while 62 (22.7 %) contributed the small-scale industry sector.

The food processing industry consists of enterprises involved in the preservation packaging and marketing of food products for the consumer market with products ranging from ham, bacon, chicharon, smoked fish, bagoong, ice cream, ice drops, ice candy and candy. The main raw materials used are sugar, milk, starch, salt, shrimp, fish and meat which are mostly available the region. The food industry is moderately capital-incentive and its factory operations are uncomplicated, making it easily operational.

Regarding marketing, the industry faces a very bright future owing to the highly diversified nature of its products which serve as a basic need of man. Its market is expanding especially with the introduction of convenience food that suit a growing population.

Bagoong making is a thriving industry of the town of Lingayen, Anda, Bani, Infanta, Bolinao and Binmaley. There are 65 registered operators of bagoong plants with a combined production of approximately 659 metric tons in 1974. This industry is concentrated in Lingayen where 32 out of the 65 manufacturers are based. It is considered as one of the small industries in the Province of Pangasinan (Economic Survey Exercise UP ISSI 1975).

a. Bagoong Pangasinan is popular all over the country. This is a becoming business in Lingayen, Anda, Bani, Infanta, Bolinao and Binmaley. Big Patis manufacturers of Greater Manila get part of their requirfements from the towns.

To improve the status and the marketing capacity of the bagoong industry studies have been undertaken. A study on the status of Bagoong industry was undertaken and important findings of the researcher (E. Salazar) are as follows:

a. Most of the fish supplies for the bagoong industry come from Bicol, QuezonProvince, and nearby Lingayen Gulf. A small portion of the fish supply come from Palawan and other places.

b. Most of the proprietors owned their supplies in processing bagoong products while the rests purchased their products on consignment basis

c. Majority of processors sell their products in their factories and also through deliveries

d. The number one strength of the industry is its bagoong products are made in Lingayen while its number one weaknesses is the diminishing supply of fish

e. Majority in the bagoong processors believed that the industry has bright opportunities as most Filipinos eat the products while pollutions, low level of technology, and competition are threatening the industry’s existence.

f. The effect of the industry’s weaknesses and threats to its modernization are 1.45 and 1.89 equivalent to “problem” and not “serious” respectively.

g. All the eighty bagoong processors asserted that the strengths and opportunities they cited could be exploited.

The Local government, as recommended by Salazar is at present is trying to preserve the industry by employment of some remedial measures as follows.

1. Strengthen the “Gulf War” initiated by President Fidel Ramos to preserve the richness of Lingayen Gulf.

2. Improve bagoong products to attract buyers to buy on factory prices which is much lower than where delivered.

3. TESDA to conduct skills upgrading in bagoong making.

4. Conduct workshops on marketing strategies and information to fully exploit the industry.

In the study conducted by the Bureau of Agricultural Economics in 1979 on Marketing Operation of Sustenance Fishermen in Pangasinan, it was found out that fish in Pangasinan are getting scarce as reported by municipal fishermen. This condition was brought about by the extensive use of dynamite and poison, in addition to fishing by commercial travelers within the boundaries set for sustenance fishing only. But as of this days the Local Government is controlling the unscrupulous method of fishing.

There is one thing that is very good in the Province of Pangasinan in the making of bagoong, more specifically the town of Lingayen. The perfect composition of air and salt mixture in the air and the humidity. Many attempts has been made by several bagoong makers to ferment the fish somewhere else outside Pangasinan but the result is a putrified fish not a fermented fish. The theory of some makers is that the salinity of the air in Pangasinan is a factor why fish fermenting is very ideal in Lingayen, Pangasinan, Philippines. On this theory there is still a need for a scientific study to know the factors. Hopefully, the Bagoong making may continue to boom and provide economic source for the Filipino people. If you are curious why fermented fish sauce is a nutritous food appetizer, why not try it yourself. Even in Americas, bagoong is already available as export from Philippines.

By ronytparagas.

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jolly on June 13, 2015:

Hello Sir Rony i love bagoong so i decided to cook bagoong alamang and i sell it to my friends aand they love it. i dont cook if the alamang are not from pangasinan, i wanted to focus on making it and market what are the things i must do first to make it a real business and legalize everything. Could u give me ideas . i do appreciate thanks

Cris Ramirez on August 17, 2013:

For all the supplier incase you will be needing 17 litters tin cans for your bagoong for packaging just let me know. # 0921 719 3345 cris.

Zabrina Balero on August 08, 2013:

hi, im zabrina...4th yr student, currently studying at PUP sta. mesa. im conducting a thesis about the Bagoong industry, and im looking forward to gather more information from you. i assure you that you'll properly be noted in my thesis. my e-mail is ,i'll appreciate if you could send more info in my email. thank you and Godbless!

(Super need ko talaga..haist thanks! Godbless :)

zabrina on August 07, 2013:

hi, im zabrina...4th yr student, currently studying at PUP sta. mesa. im conducting a thesis about the Bagoong industry, and im looking forward to gather more information from you. i assure you that you'll properly be noted in my thesis. my e-mail is ,i'll appreciate if you could send more info in my email. thank you and Godbless! on March 18, 2012:

my name is interested how to make bagoong made from pangasinan.i highly appreciate your recipe please.

Rogelio on February 20, 2012:

I am thinking of how to make bagoong. As per your column, dilis is the best fish to use. May I know what ingredients

are needed please. Can I use fresh water to clean them?

Thank you.

Joselito J. de Leon on January 08, 2012:

hello I'm residing from bataan and fish dealer! We offer the good and fresh quality of fish good for making of bagoong & patis, we also offer the ff. like sugpo/alimango/talaba and tahong.any interested person pls contact this # 09081942774.Thank You & God Bless

kristal anne tiongson on December 02, 2011:

hi.i'm studying at UE Manila and I've come up with a thesis title about the FOREIGN TRADE AS AN ENGINE OF GROWTH IN THE FIRST-CLASS TOWN OF LINGAYEN, PANGASINAN (focused on the exports of fish products). Where can i gather datas with regards to my study? thanks.

gil caballero on November 05, 2011:

im from zbga city,an ilocano,im enterested in making a bagoong pangasinan,can you share me the secret of making it.thank

pot''''zzzzzz on September 30, 2011:

wow!!!very interesting......parang gusto ko nang mag-order at kumain syempre..... ng........magga....ha..ha..ha....!!!nice

Tita Grace on September 15, 2011:

i would like to make bagoong for personal use using mackerel...Is it possible if i use this kind of fish?Please email me the procedure on how to make bagoong. Thanks ..God

kerlynb from Philippines, Southeast Asia, Earth ^_^ on August 11, 2011:

ronytparagas you wrote an interesting hub about my fave patis and bagoong! Voted up and interesting :)

jessa on July 05, 2011:

Hi, i'm jessa ferrer of Lingayen, daughter of Jessica Ferrer of Aliwekwek. Thank you for the information...we really appreciate your hub! My group is conducting a feasibility study about bagoong industry in Lingayen. Hope you could give us further information about our feasibility study. My email ad is


Thelma Alberts from Germany on June 28, 2011:

Hi! Your hub makes me hungry for I have not eaten mangoes with bagoong for years. Very useful and informative hub. Thanks for sharing.

zyra on March 02, 2011:

thank you for all the helps me a lot especially in my school project..Godbless..!!

lea chan on February 28, 2011:

thank you very much for the information.

ronytparagas (author) from Pangasinan, Philippines on February 25, 2011:

to lea chan: I suggest you coordinate with my friend who is a supplier and maker of bagoong. at


you can contact him at facebook "corlito ignacio" married to jonaber ignacio

lea chan on February 25, 2011:

hi there. we are entrepreneurship students of bulacan state university and we are planning to have a shrimp paste business here. can you please give us some information about in this field and some suppliers you may know in lingayen.

ronytparagas (author) from Pangasinan, Philippines on January 27, 2011:

to ricky: it is ok to add water but your product may diminish its good taste.

to violeta: my good friend at, he is a supplier of bagoong; and he knows all the other suppliers in lingayen

violeta on January 12, 2011:

Kindly email to me a list of bagoong/patis suppliers in Lingayen, along with their contact details. My email ad is Thanks.

ricky on December 01, 2010:

gudam puwende ba dagdagan ko ng water salt ung nagawa kong bagoong? from surala south cotabato

Shirley Pisa on November 02, 2010:

Very informative. Thanks

Jay on October 29, 2010:


good day!

Can you supply patis puro? (Concentrated Patis)

I manufacture patis here in Davao City. Carboy size preferred.

Please text me at 09209625833.

Your reply would be very much appreciated.

Thank you!

ijocelynvc from Puto City, Philippines on August 12, 2010:

@rodelyn you could also visit for more info

Marjorie on July 13, 2010:

I am an employee of small business corporation, a government financing institution. i just wanna know producers of salt in Pangasinan or if its ok to you pls. give me their names address and telephone number so that we can at lease visit or call them. we are offering credit financing to small and medium enterprises with an asset size of not less than 500 thousand. please email me at thank you

rodelyn muñoz on July 11, 2010:


i am rodelyn muñoz..i also studying this bagoong and patis in pangasinan...but it's all about there incomes...i am a stat student at PSU lingayen graduating..i hope that you could help can also e-mail much more info about

lush on May 31, 2010:

Hi i am interested to open business like patis or bagoong can you help me dear or can u give me some tips on how to operate business like patis and bagoong,my email add:

thank you very much and god bless


denmark on May 05, 2010:

hey there whos interested for a fish paste supplier.pls we are happy to do business with you.. we do deliver bagoong to some certAIN parts of Pangasinan. here is our contact number +639096620409

maribeth V on April 23, 2010:

i want to know where is the address of ligayen product manufacturer, i hope u can help me to get some information about this, im ineterested about this product, thank you.

florie on February 09, 2010:

Hi sir rony,

I am currently doing a study about bagoong, can you also please send me information about this product? Anything you have about bagoong: from sourcing to production to packaging. Thank you very much. please send your email messages to

lyn on January 14, 2010:

hi sir.. hope you could name specifically the name of the microorganisms existing on fish bagoong while it is being fermented... because i really need that to know.. thanks.

Lita C. Malicdem from Philippines on January 08, 2010:

You metamorphically nailed it here, Rony. Promoting this Pangasinan delicacy is very good to our local industry. May our kababayans realize that this is a boon also to tourism as many will visit our "kamarins" in Pangapisan North. Galila, agagik!!!

lerie v. alangcao on December 03, 2009:

hi, sir! I am a food technologist here in brunei. My boss is very interested in making fermented fish sauce. Can you give us a basic procedure on how to make fermented fish sauce? He's looking forward to go to Philippines and see your production. Please send it to my email address Thank you very sir and hope to see you and have business with you. Good Day and Godbless...

marjorie on November 05, 2009:

by the way my email is , hope to hear from you soon

marjorie on November 05, 2009:

hi, rony i'm also interest in bagoong processing, could you also help me by sending me the procedure? or could you introduce me to a source like prodline, i'm planning to repack it for visayas area thanks

Edgar on October 23, 2009:

Hi Rony,

I interested how to make Bagoong isda Please send me the procedure how to make bagoong isda. My email is or


arnold on September 17, 2009:

what's the purpose of burrying bagoong jars? Could you forward me the detailed steps in making bagoong? How do yo extract bromelain from pineapple? My email is


emma locaberte on August 30, 2009:

hello....i am also a pangasinense i try search aaabout our popular and favorate bagoong, ang i'm proud about it. please send me the procedure on how to produce my favorate 'inasin'. my email add= "salamat ya balbaleg ed sikayo!"

kisanhnta on August 19, 2009:

nice,...indeed,it helps a lot. ?

gine on July 27, 2009:

hi. may ask if there is cultural belief for panagasinenses about bagoong? or any belief regarding bagoong? i had a paper about customs on food and I'm from pangasinan, so I've chosen it but i had little knowledge about it. i hope you can help me. my email add is thanks a lot.

prodline on July 21, 2009:

i am interested in patis and bagoong business.i do not want to manufacture it myself, i would want OEM. i would like to have a source from pangasinan and have it under my brand name.could you email me a supplier for this?

rony on July 04, 2009:

princess_rei: Most patis coming from anywhere contain chemicals. The food coloring chemicals. If you are worried please do not use patis. Use pure bagoong instead.

princess_rei on June 12, 2009:

is your bagoong and patis having some or putting some chemical? because im searching if bagoong or patis putting up some chemical? ... ~_~

rony on June 12, 2009:

Hi estephany, ok I got your message. I will email you. Rony.

Estephany on June 11, 2009:

hi mr.rony... im business administration student, graduating this semester. im planning to put up a business. a bagoong business, i love bagoong since i was a kid. i love bagoong isda with green mangoes. so i decided to put up a business after graduation. can you please help me on how to make bagoong? please.. you can email me at thank you very much.

ronytparagas (author) from Pangasinan, Philippines on March 31, 2009:

AR: thank you for the visit. Most bagoong coming from Pangasinan do not contain MSG. Look for brand that came from Lingayen; beware of counterfeit though. Bagoong is more delicious if the ingredient is pure salt and dilis fish only.

AR on March 30, 2009:

Hi! I have attempting to eat healthier foods...more organic foods...and I love bagoong with rice or mango. Do you know if organic bagoong exists. All the bagoong, I've seen in the stores contain at least MSG


linjingjing on March 23, 2009:



ronytparagas (author) from Pangasinan, Philippines on March 12, 2009:

allan ydia: I will be sending via email your request if it is still relevant to you.  Sorry for the delay in response.  I was disconnected at internet for many days.

ronytparagas (author) from Pangasinan, Philippines on March 12, 2009:

Manix: batchmate, thanks for the visit.

Manix on March 10, 2009:

Hi Rony,

Good to see you am your batchmate during highschool days class 87.

Allan Ydia on February 27, 2009:

I highly appreciate it if you also forward it to my e-mail at rest assured that you will properly noted in my is possible that we could meet personally in Lingayen? Tnx...balbaleg ya salamat

Allan Ydia on February 01, 2009:

Thanks for this post, I am a senior student, currently studying at UPLB. My Special Problem (SP) is about the Bagoong and Patis industry in Pangasinan, I appreciate if i could have your e-mail in order for to have further insights regarding the bagoong and patis industry... tnx :)

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