Ginamos is just one of many kinds of delicious age-old recipes for fermented fish.

Also known as Bagoong Isda in Tagalog, Ginamos is predominantly made in the Visayas using partially-fermented Bolinao or Bulinaw (Dilis in Tagalog), or anchovies!

Depending on the region, its recipe involves 4 key ingredients: salt, vinegar (and/or patis), anchovies, and time! After fermenting in a secure container after 3 days or up to 3-4 weeks, you have Ginamos. Wait longer and the fish slowly disintegrates and becomes more of a savory liquid condiment.

Mix with chilis and calamansi, and you have a simple ulam with rice, or as a sawsawan for grilled foods. Or use fresh from the jar in your next batch of Pinakbet, or steamed vegetables!

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