Jan 11, 2023 · Ginamos is a Filipino style of fermented fish. Ginamos is typically made with anchovies or lancelet. Ginamos has a great fishy and salty flavor, making it the perfect condiment or side for sweet and spicy food alike! In the Philippines, you can find ginamos at markets jarred or scooped to order, but it’s a bit harder to find in the United States.

Apr 29, 2008 · sallyg, guinamos and bagoong are similar in process and ingredients… salt and seafood and slight to extreme fermentation. I think guinamos is mostly made up of small fishes, though shrimps are sometimes used. While bagoong can …

In the southern Visayas and Mindanao, fish bagoong made from anchovies is known as guinamos (also spelled ginamos). Larger fermented fish are known as tinabal. [6] Bagoong can also be made from krill. This type of bagoong is known as bagoong alamang.

May 30, 2017 · It is a popular product in the Visayan region particularly in Leyte. The most commonly used species for this product are parrot fish and frigate tuna. Tinabal is consumed as a main dish added to vegetables, or fried and sauteed with tomatoes after freshening for three to four hours with constant changing of water.

Ginamos is just one of many kinds of delicious age-old recipes for fermented fish. Also known as Bagoong Isda in Tagalog, Ginamos is predominantly made in the Visayas using partially-fermented Bolinao or Bulinaw (Dilis in Tagalog), or anchovies!

Ginamos / Tinabal nga Molmol or (Guinamos, Bagoong) is a sort of fish paste prepare from parrotfish (Scarus scaridae) in Antique province, especially near San Jose and Cebu. This town is the center trade of commerce in the entire province.

Bagoong is a fermented fish which is famous in the Philippines. In my province, we call it Ginamos, and I tell yah, everybody loves it. It is great with any fried food like Lechon Kawali …

Apr 11, 2011 · I scored this wonderfully pungent portion of guinamos from Iloilo for PHP100. Guinamos is made with all kinds of tiny to small fish or krill or shrimp, fermented in salt, and this type from Iloilo or Negros has a distinctive putrifying aroma...

Jul 27, 2008 · Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong .

Ginamos is a famous local side dish or appetizer here in the Philippines. Now, that anchovies are in season, we have them in our fish market every day for a cheap price. I bought a kilo earlier for 70 Pesos (for reference, 1 USD is 50 Pesos). It was a fresh catch from the sea by the fishermen in our town. I decided to make them into ginamos.