Bagoong is a Filipino fermented shrimp or fish paste, salty and deeply savoury, used as both a cooking ingredient and a condiment. It comes in a few regional styles, from a coarser, saltier shrimp paste to a smoother, sweeter version, and is central to dishes like Bicol Express.
What is bagoong?
How to use it
- Stirred into Bicol Express for its savoury depth.
- Served as a condiment alongside green mango or unripe fruit.
- Sautéed with garlic and used as a rice topping (bagoong rice).
Bagoong vs shrimp paste from other cuisines
Filipino bagoong is closely related to the fermented shrimp and fish pastes used across Southeast Asia, such as Thai kapi or Malaysian belacan, but it is not identical. Bagoong tends to be saltier and chunkier, often with visible shrimp rather than a smooth paste, and Filipino cooking uses it more as a table condiment as well as a cooking ingredient. If a recipe specifically calls for bagoong, a general Southeast Asian shrimp paste will work but the flavour will be a little different.
The best bagoong to buy in the UK
Barrio Fiesta is the bagoong most widely stocked through Filipino grocers and online in the UK, sold in both shrimp and fish styles. Bagoong is a Filipino fermented shrimp or fish paste, salty and deeply savoury, used as a cooking ingredient and a table condiment.
What to check on the label
- Shrimp (alamang) versus fish (isda) style, since they are used slightly differently.
- Sauteed versus plain, some jars are pre-cooked with garlic and sugar, ready to eat.
- Saltiness, which varies more between regions and brands than you might expect.
Bagoong alamang vs bagoong isda
| Type | Base | Best for |
|---|---|---|
| Bagoong alamang | Shrimp-based | Green mango dip, Bicol Express |
| Bagoong isda | Fish-based | Pinakbet and vegetable dishes |
Sauteed vs raw bagoong
Sauteed bagoong, cooked with garlic, vinegar and sugar before jarring, is ready to eat straight from the jar as a dip or condiment. Raw, unsauteed bagoong is saltier and more pungent, meant to be cooked into a dish rather than eaten directly. Check the label, since using the wrong type for your intended purpose gives very different results.
Shrimp vs fish based
Bagoong alamang (shrimp) and bagoong isda (fish) are used somewhat differently across Filipino cooking, check which one a recipe calls for rather than assuming they are interchangeable.
Jar size
Bagoong keeps for months in the fridge once opened thanks to its salt content, a larger jar makes sense if you cook Filipino food regularly.
Where to buy bagoong in the UK
Bagoong is a specialist item, best found through a Filipino grocer or online rather than a mainstream UK supermarket.
Bagoong is not a mainstream UK supermarket item. A Filipino or general Asian grocer is the reliable source, usually stocking a shrimp paste (alamang) and a fish sauce style (isda) version side by side, and it is also easy to find online through Filipino specialist shops. Barrio Fiesta is the brand most commonly seen, sold ready-sauteed so it can be eaten straight from the jar as well as cooked into a dish.
Which aisle is bagoong in?
Mainstream UK supermarkets do not stock bagoong, so it is not found in a standard aisle. Filipino grocers keep it near other fermented pastes and condiments.
Asian supermarkets
A Filipino grocer is the most reliable source, and usually stocks more than one regional style.
Buying it online
Online is a good option if there is no Filipino grocer nearby, and a jar keeps for months once opened.
Barrio Fiesta as the common brand
Barrio Fiesta is the bagoong most commonly stocked and sold ready-sauteed, meaning it can be eaten straight from the jar as well as cooked into a dish, a useful detail if you want to try it before committing to cooking with it.
How to store bagoong
Keep an opened jar in the fridge, where it will last for several months thanks to the salt content. A layer of oil often sits on top of a ready-sauteed jar, this is normal and helps preserve it, stir it back in before using rather than pouring it off.
Keep the jar in the fridge once opened, where it keeps well thanks to its salt content.
Frequently asked questions
Is bagoong the same as shrimp paste used in other Southeast Asian cooking?
It is closely related to shrimp pastes used elsewhere in Southeast Asia, though Filipino bagoong varies by region and is often less pungent than some other styles.
Is bagoong very salty?
Yes, it is used sparingly as a seasoning rather than a main ingredient, much like other fermented pastes.
What is bagoong used for?
Stirred into dishes like Bicol Express and pinakbet, or served as a dip with green mango.
