SOME FILIPINO FOODS. 387 
Another method of manufacturing bagoong found to be in use 
in Cavite is as follows: ; 
Small fish, the young of the dilis, are mixed with an equal 
amount of salt and allowed to stand four or five days or until 
the salt is entirely liquefied. The liquid is then poured off and 
replaced with ankak (red rice) solution to which a small quan- 
tity of wine has been added to improve the aroma and flavor. 
Nipa‘’ wine or anisado*® is employed for this purpose. After 
five or six days the bagoong is ready for consumption either raw 
or fried. Lemons, or calamansi (Citrus mitis Blanco), are some- 
times mixed with the food in place of the wine. This bagoong 
has the appearance of small fishes swimming in red wine. 
The liquid portion was decanted from the solid and the two 
portions analyzed separately. 
TABLE II.—Analysis of bagoong. 
Liquid. Solid. 
Constituent. Percent. Percent. 
Solids 24.30 31.62 
Loss at 100° C. 75.70 68.38 
Protein (N X 6.25) 7.50 10.14 
Fat 0.68 3.53 
Ash 15.34 15.60 
Sodium chloride 12.36 12.40 
Alcohol 4.02 —— 
BAGOONG ALAMANG. 
Another variety of bagoong, which is known by the name of 
bagoong alamang, is made of 4 parts of alamang (small shrimps) 
and 1 part of salt. After the shrimps are washed and drained, 
the necessary amount of salt is thoroughly mixed with the crusta- 
ceans. The mixture is kept in jars for at least a month before 
it is ready for sale. This food can be kept for years without 
spoiling. Sometimes, however, vendors manufacture it on a 
very small scale, employing less salt, so that after fifteen days 
it becomes black; the odor is then unbearable and should be 
designated as a stench. 
TABLE III.—Analysis of bagoong alamang. 
Constituent. Per cent. 
Solids 32.13 
Water 67.87 
Protein (N X 6.25) 15.63 
Fat 2.22 
Ash 14.30 
Sodium chloride Talay 
™Wine made by fermenting the juice of the nipa palm. 
*Anisette cordial. 
114869 —2 
