Bagoóng (; ) is a Philippine condiment partially or completely made of either fermented fish (bagoóng) or krill or shrimp paste (alamáng) with salt. The fermentation process also produces fish sauce known as patís. The preparation of bagoóng can vary regionally in the Philippines. Types Bagoóng is usually made from a variety of fish species, including the following: Anchovies - known as dilis, monamon, bolinaw, or gurayan (Stolephrus and Encrasicholina species) Round scads - known as galunggóng or tamodios (Decapterus species) Bonnetmouths (redbait or rubyfish) - known as terong (Emmelichthys nitidus, Emmelichthys struhsakeri, and Plagiogeneion rubiginosum) Ponyfish - known as sapsáp (Leiognathus, Photopectoralis, and Equulites species) Rabbitfish - known as padas (Siganus species) Bar-eyed gobies - known as ipon (Glossogobius giuris) Herrings - known as lila (Clupeoides) Silver perch - known as ayungin (Leiopotherapon plumbeus) Bagoóng made from fish is encompassed by the term bagoóng isdâ (lit. "fish bagoong") in Luzon and northern parts of the Visayas. They can be distinguished further by the type of fish they are made of. Those made from anchovies are generally known as bagoong monamon or bagoong dilis and those from bonnetmouths as bagoong terong. In the southern Visayas and Mindanao, fish bagoong made from anchovies is known as guinamos (also spelled ginamos). Larger fermented fish are known as tinabal. Bagoong can also be made from krill. This type of bagoong is known as bagoong alamang. It is called uyap or alamang in the southern Philippines, aramang in Ilocos and parts of Northern Luzon, and ginamos or dayok in western Visayas. In rarer instances, it can also be made from oysters, clams, and fish and shrimp roe. A kind of bagoong made in the town of Balayan, Batangas is also known as bagoong Balayan. Preparation 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 flies 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. The preparation of bagoong alamang (shrimp or krill paste) is similar, with krill cleaned thoroughly and washed in weak brine