Bagoong isda and bagoong alamang Bagoong isda is prepared by mixing salt and fish usually by volume; mixture proportions are proprietary depending on the manufacturer. The salt and fish are mixed uniformly, usually by hand. The mixture is kept inside large earthen fermentation jars (known as
tapayan in
Tagalog and
Visayan languages, and
burnay in
Ilocano). It is covered, to keep
insects away, and left to ferment for 30–90 days with occasional stirring to make sure the salt is spread evenly. The mixture can expand significantly during the process. ,
Bulacan Patís Patís or fish sauce is a byproduct of the fermentation process. It is a clear, yellowish liquid that floats above the fermented mixture, and has a sharp salty or cheese-like flavor. Sauces similar to patís include
nước mắm in Vietnam,
nam pha (ນ້ຳປາ) in Laos,
hom ha in China,
nam pla in Thailand,
shottsuru in Japan and
saeu chot in Korea, as well as the
garum of
ancient Greece and the
Roman Empire. Indonesia has an East Javanese condiment called
petis (pronounced similar to patís in Filipino): a paste made from the caramelized fermented reduction of
pindang broth, a spicy and tangy herbal soup typically containing fish or shrimp (occasionally, beef or eggs). To obtain patís, fermentation is longer, usually taking six months to a year. During the longer fermentation processes, the fish or shrimp constituents disintegrate further, producing a clear yellowish liquid on top of the mixture due to
hydrolysis. This is the patis; it can be harvested once it has developed its characteristic smell. It is drained,
pasteurized, and bottled separately, while the residue is turned into bagoong. If the residual solids are not moist enough,
brine is usually added. The rate of fermentation can vary depending on the
pH levels of the mixture and the
temperature. Exposure to sunlight can also reduce the amount of time required to two months. == Reputation ==