Pangasinan's bagoong is a traditional Filipino condiment made from fermented fish or shrimp. It is a staple in the cuisine of Pangasinan, a province in the Philippines, known for its rich marine resources. The fermentation process enhances the umami flavor, making it a popular accompaniment to various dishes, especially with rice and vegetables. This savory sauce is often used in local recipes, such as pinakbet and bagnet, adding depth and complexity to the flavors. Bagoong is not only enjoyed in Pangasinan but is also a beloved ingredient throughout the Philippines, showcasing the country's diverse culinary heritage.