Bagoong

Print Friendly, PDF & Email

Bagoong,Traditionally fish sauce was made by packing very fresh small anchovy fish layered with sea salt into large barrels, which were then set in the sun for up to one year. The fish is naturally broken down by its own digestive enzymes and a clear salty liquid results which is then strained and bottled.

WP Glossary Term Usage

 
 

Comments are closed.

 
 
 
 
100Followers
200Followers
27,400Subscribers