Bagoong is a Philippine fermented paste of salted fish or shrimp, usually based on an anchovy-like fish called dilis (Stolephorus indicus) or on young herring, with tiny shrimp used in regional variants. The salted raw material is aged until deeply savoury and pungent, developing the powerful umami character that seasons countless Filipino dishes as a condiment or cooking base. Like other fermented fish products, its high salt content and resulting low water activity keep it safe during long ambient storage, while fermentation by halophilic bacteria builds flavour. Makers must control raw-material freshness and salt levels to avoid spoilage and biogenic amine formation.