SOME FILIPINO FOODS. 3389 
Besides the bagoongs mentioned above, there are other varie- 
ties which are made practically in the same way, although of 
different materials. Examples of these are: bagoong amied, a 
compound of salt and amled, a fish of the family Gobiide; ba- 
goong padas, the compound of salt with young fish (Siganus) 
of the family Siganidze. The name of this food, padas, was 
given to it by the natives in the north by a mere accident. The 
word padas (Ilocano) (kuijug in Camarines) means to try. A 
_ fisherman caught many of these fish one day and, out of curiosity, 
tried to manufacture them into bagoong. To his surprise he 
found that these fish were better material than any other kind 
used in the manufacture. Bagoong ipon is made from the young 
of the family Gobiidee. These are sea fish, about 3 centimeters 
long and a few millimeters thick, and are caught by the ton. 
Other kinds of bagoong of less importance are birabid and bagis. 
The former is made of a certain kind of mollusk which is found ° 
in stagnant portions of rivers, and the latter of the intestines 
of large fish, among which is the bangos, or milk fish [Chanos 
chanos (Forskal) ]. 
Very recently a bagoong has been produced by the Ilocanos 
from tomatoes. It is made in the same way as when fish are 
employed and is called bagoong ad camatis. 
DRIED FISH. 
Small-sized fishes are dried quite generally throughout the 
Philippine Islands and sold under various native names descrip- 
tive of the process of preparation or of the variety of fish em- 
ployed. The methods employed are very simple. The fishes are 
spread upon trays, or often on the sandy beach, and exposed to 
the sun for about one day. (Plate IJ, fig. 1.) Sometimes they 
are salted during the process, or boiled in salt water previous to 
the drying, and sometimes smoked over a wood smudge. In and 
around Manila saw-dust fires are employed. (Plate I, fig. 2.) 
Daing (ilocano) is sun-dried fish of various kinds. Tuyu 
(Tagalog, dried) is prepared by washing the fishes and then 
soaking them in a strong brine for from one to six hours after 
which they are spread on bamboo frames and dried in the sun 
for one or two days. Tinapa (Tagalog) is prepared by smoking 
fish over burning rice husks or saw dust. The fishes are washed 
with boiling water, and, for some varieties, with vinegar. The 
smoking is done over an earthen oven, the smoke issuing from 
a hole in the top over which tiers of bamboo baskets containing 
