Word Archaeology: bagoong

From the Philippines, this paste or sauce contains small fish and prawns that have been salted and fermented. It’s frequently used for seasoning food. Fish used to make bagoong include anchovies, round scads, bonnetmouths, ponyfish, herrings, and bar-eyed gobies. The word originated about 1924 from the Tagalog language.

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Wes Platt

Lead storyteller. Game designer and journalist. Recovering Floridian.

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