How is bagoong made?

HOW TO MAKE BAGOONG?

Ingredients:
Use only good fresh fish (anchovies are preffered).

Procedure:
Wash the fish thoroughly with clean fresh water.
Mix the fish with clean pure salt.
( 1 part salt to 3 parts fish ) by measure
( 2 parts salt to 7 parts fish) by weight
Place the fish in fly proof, clean containers with a minimum.
Store the bagoong in a clean warm place which has a minimum of circulating air.
When the proper arm and body have developed in the product drain off the patis and grind the residual bagoong.
Strain patis and pack in clean container.

http://asenso.typepad.com/infotek/2007/06/how_to_make_bag.html

By salting and fermenting fish or shrimps.

"To the opinion of many Westerners who are unfamiliar with this condiment, the smell can be extremely repulsive(...). The odor is distinct and unique. Fish sauce, common throughout Southeast Asian cuisine, is a by-product of the bagoong process. Known in the Philippines as patis, it is distinguished as the clear refined layer floating on the thicker bagoong.

https://en.wikipedia.org/wiki/Bagoong

"Bagoong is made from shrimp or small fish that have been salted, cured and fermented for several weeks. The resulting salty liquid (called patis) is drawn off and used separately as a sauce or CONDIMENT."

It's a Filipino sauce thingy. It can be either fish or shrimp paste. The brand my mom has is "Barrio Fiesta", and it's shrimp paste(Ginisang Bagoong).

Ok well if you want to know the ingredients for the shrimp kind:

Salted shrimp paste, corn oil, vinegar, sugar, onion, garlic and Monosodium Glutamate(MSG).


Source: The bottle in my kitchen, my knowledge.

OR:

https://www.kawalingpinoy.com/how-to-make-ginisang-bagoong/