solution (10%). As in fish bagoong, the shrimp are then mixed with salt in a 25% salt to 75% shrimp ratio by weight. The products of the fermentation process are usually pale gray to white in color. To obtain the characteristic red or pink color of some bagoong, a kind of food coloring known as angkak is added. Angkak is made from rice inoculated with a species of red mold (Monascus purpureus). High-quality salt with little mineral impurities is preferred. High metallic content in the salt used can often result in darker colors to the resulting bagoong and a less agreeable undertaste. Likewise, oversalting and undersalting also has a significant impact on the rate and quality of fermentation due to their effects on the bacteria involved in the process. Some manufacturers grind the fermented product finely and sell the resulting mixture as fish paste. 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 Over the centuries, western unfamiliarity with bagoong has given it a reputation as an "exotic" dish, portrayed in a positive or negative light depending on the point of view of the