Bagoong or salted fish paste is one of the most popular condiments in the Philippines. It is used as a dipping sauce for countless food such as grilled bangus or as gifts to relatives both locally and abroad.
Behind them are some members of street dancing participants who are preparing for their performance.
The bagoong manufacturing process begins with mixing measured amounts of fish, shrimp and brine. The blend is then kept and fermented up to 12 months until bubbles form and begins to waft its characteristic strong odor. The bagoong then will be put in a bottle and will be prepared to sell in the market.
Bagoong festival is one way of Lingayenenses of thanking God for the success of the bagoong industry for it has been the source of their livelihood. The first Bagoong Festival was held in April 2011. It was later on moved to January as part of Lingayen’ fiesta celebration.
Another set of street dancing participants showcasing their talents in the middle of the street.
Bagoong made in Pangasinan, especially in the capital town of Lingayen, has long been regarded as the best bagoong in the Philippines due to its great taste and aroma.
See you in Lingayen!