Yes, you can try doing the fermentation by yourself. Bagoong isda and bagoong alamang. Add roughly 300 grams of good, NOT iodized sea salt, mix it all up with your hands, and put it in a bottle and let it sit in the fridge for 2-3 weeks before using. It’s not really so hard to do. That’s it. Start with a kilo of fresh alamang, or tiny little shrimp or in some cases krill. Bagoong isda is prepared by mixing salt and fish usually by volume; mixture proportions are proprietary depending on the manufacturer. Making bagoong alamang was dead simple. Disclaimer: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists.Actual product packaging and materials may contain more and/or different information than that shown on our Web site. 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). The ratio should be about 300 grams of salt for a kilo of small shrimps or alamang. For a more personal touch on your alamang, you can also try doing it from scratch. Bagoong Alamang Recipe Preparation. You just have to gather fresh alamang and clean it well then add an ample amount of salt.

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