LINGAYEN, Pangasinan—There must be something about the bagoong (fish paste) industry that made ... continuously improving the taste, aroma and packaging. The local bagoong used to be sold ...

The bottled product now bears a new name and redesigned packaging: “Bagoong Hipon” instead of ... The Philippine-made fermented shrimp paste, banana ketchup and lechon sauce remain unavailable ...

There are many kinds of bagoong, but what you’re most likely to encounter in the United States is the jammy brown sauteed shrimp paste sold in jars by brands like Kamayan and Barrio Fiesta.

LINGAYEN, Pangasinan—It’s not every day when one can say “bagoong” (salted fish paste) has made Lingayen dance. Residents of this capital town partied on the streets on Thursday to ...

Bagoong, a popular fermented fish or shrimp paste, is a staple in Filipino cuisine. It is more than just a condiment; it’s a key ingredient in many traditional dishes. However, the U.S. Food and ...

In early December, when Chance Anies, 33, the chef and owner of Tabachoy in Bella Vista, went shopping at Hung Vuong Market on Washington Avenue for bagoong, the Filipino shrimp paste ...

The sharp saltiness from the bagoong alamang, a local fermented condiment made with shrimp paste and salt, provides another flavor dimension to the ordinary spicy Korean noodles. You can add a ...

Other shrimp paste, like those from Vietnam and Thailand, just aren’t the same. “The stuff we use is bagoong alamang, which has a very pink hue that I love. It brings color to the bicol express.