08 November 2015

Fishy Ferments

A not-unimportant part of fisherfolk income and local cuisine, and also our contribution to the world of savory protein ferments: fermented fish products, namely bagoong (a general word that also pertains to fermented shrimp paste) and patis (fish sauce). Not-unimportant because, as my former-fisher hilot (traditional massage therapist) claims, these salted and stored tiny fish usually ferment just in time to provide income during fishing's inevitable low seasons. Furthermore, they satisfy that key basic human need for savoriness. They are also very nutritious, providing a lot of calcium and whatnot, but that's information for a future post.

Sea salt, two types of bagoong, and patis. The first bagoong is bonnet-head terong, the second is a mysterious (to me) white sort, about which all vendors have a different story.

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