Bagoong and alamang are two popular condiments which are often associated with Filipino meals. Both are made from fermented seafood and have a similar salty, umami taste, but a closer look reveals that they are distinct in certain ways. 

In this post, we find out the difference between these two condiments. 

What is Bagoong? 

Bagoong refers to a group of fermented fish or shrimp pastes used in many Southeast Asian cuisines, especially in the Philippines. It is made by fermenting a variety of small fish, often anchovies, or other types of seafood like fish roe. Bagoong comes in different textures and flavors depending on the fermentation process, ranging from liquid to a thick paste. 

In Filipino dishes, bagoong is often used as a dip or added to enhance the savory taste of many dishes like kare-kare, a peanut-based stew, or pinakbet, a vegetable dish. It is also served with green mangoes as a popular street food snack.

The fermentation process gives bagoong a deep umami flavor, which can be both strong and pungent. 

What is Alamang? 

Alamang is a type of bagoong, but it specifically refers to fermented shrimp paste. Instead of using fish, alamang is made from tiny shrimp, usually called krill.

The shrimp are salted and fermented to create a flavorful, salty, and sometimes spicy paste. This is commonly used in dishes like binagoongan, where pork is cooked with shrimp paste, or as a side condiment for fried dishes. 

Alamang typically has a pinkish or reddish hue, depending on how it was prepared and fermented. It can range from smooth to chunky in texture, with some varieties being more intense in flavor. Like bagoong, it is also enjoyed with green mangoes and is a staple in Filipino households for cooking. 

Differences Between Bagoong and Alamang 

Main Ingredient 

One key difference between bagoong and alamang is the main ingredient. Bagoong can be made from a variety of small fish or seafood, while alamang specifically refers to a paste made from tiny shrimp. This difference in ingredients leads to variations in texture and taste. 

Flavor

The flavor of bagoong made from fish is often more intense and pungent compared to alamang. The fermentation process of fish tends to produce a stronger smell and a deeper umami flavor.

On the other hand, alamang has a slightly milder taste and is often more palatable for those who are not accustomed to the strong fishy aroma of traditional bagoong. However, both condiments are salty and fermented, making them quite flavorful. 

Texture

Bagoong can vary widely in texture, from a smooth paste to a more liquid form, depending on how it is processed and the type of fish used. Alamang, however, tends to have a more consistent texture, often being smoother and thicker because of the tiny shrimp used in its production.

The appearance of the two condiments also differs, with alamang typically having a pinkish or reddish color, while bagoong can be brownish or grayish depending on its fish source.