‘Pinakbet,’ ‘bagoong,’ and the Greco-Roman legacy

By Rigoberto D. Tiglao

Jul 12, 2014 7:32 pm

n The ‘Pangasinan Pure BonelessBagoong’ by Merly’s Bagoong is said to bemade in Lingayen, capital of Pangasinan

McGee notes that food fermentation is a time-honored tradition in the whole of East Asia. His encyclopedic book even has a chart comparing the different fermented fish products in East Asia, including our own bagoong, patis, and burong isda (sour-fermented rice and fish).

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