Products of Lingayen Pangasinan
Lingayen is known to its products of Fermented Fishery Products, like bagoong( fish paste), Bagoong Alamang(fermented shrimp paste),and Patis (fish sauce). Generally, we use this to complement our veggies, meats, even fruits! Kare-kare, pinakbet, singkamas (turnips) and green mangoes―none of these would be complete without bagoong. Some even appreciate bagoong with plain white rice. We have also learned to mix bagoong with pork to create a uniquely Filipino dish called binagoongan. Lingayen Pangasinan bagoong products are not only marketed in the Philippines but also exported worldwide.
Bagoong (Fish paste)
Bagoong (Fish paste) - It is made by mixing measured amounts of fish and brine, which are traditionally then left to ferment from between 10 to 12 months until it produces bubbles and acquires its characteristic pungent odour.. Bagoong was originally made from only several types of fish, such as monamon, padas and ipon (a variety of goby). For the monamon or anchovies, the fish they used are usually about two inches long. The mixture is properly fermented in earthenware jars for the set amount of time, the fish are then bottled the way they were and sold to consumers. Some manufacturers in Lingayen were finely ground the fermented product and sold as boneless Bagoong (boneless fish paste).
Patis (fish sauce)
Fish sauce is condiment that is derived from fish that have been allowed to ferment. People have unknowingly conflated bagoong (fish paste) with its byproduct, patis or fish sauce. Patis was discovered when after the fermentation process, a clear yellowish liquid floated above the fermented mixture. It is called Patis as described above.
Bagoong Alamang (fermented shrimp paste)
Bagoong alamang or fermented shrimp paste is made by the same procedure in making fish paste. In Bagoong alamang they combine measured amount of shrimp and salt and allowed to ferment. Usually, after fermentation the product was pinkish in color.
Other Native Products
Lingayen also has native products which they can be proud of. Bocayo (grated coconut candy), tupig (a sticky cake from a ground blend of a native root crop and coconut).