Product of the Philippines. Basically a salty, pungent sauce of pouring consistency made from tiny shrimps and salt, used as an accompaniment. It looks like anchovy sauce and the shrimps do not retain their shape to the same extent as they do in Malaysian cincalok. Some varieties are called 'sauteed shrimp sauce', the bagoong having been cooked with onions, garlic and chillies.
There are various types. The word is used also to describe a thick fish sauce of pouring consistency (bagoong balayan).
