Filipino Bagoong is a traditional fermented condiment made primarily from shrimp or fish. It is a staple in Filipino cuisine, known for its strong, salty flavor and distinct aroma. Bagoong is often used to enhance dishes like pinakbet and kare-kare, adding depth and umami to the meals. There are two main types of bagoong: bagoong alamang, made from tiny shrimp, and bagoong isda, made from larger fish. Both varieties can be enjoyed as a dip or mixed into sauces, making them versatile ingredients in various recipes. Bagoong is also commonly paired with manggang hilaw (green mango) for a refreshing snack.