Lingayen Pangasinan

An encomienda when Pangasinan was created, it was then designated and remains the provincial capital. Lingayen is a 1st class Municipality in the province of Pangasinan. According to the latest census, it has a population of 95,773 people in 16,467 households.Lingayen earned a place in contemporary history when American forces designated it the landing area for the liberation of Northern Luzon from the Japanese. The town is likewise noted for the Limahong Channel which the men of the Chinese pirate dug to elude the pursuing forces of Salcedo. Its "bagoong", also known as maniboc, referring to its place of origin, Barangay Maniboc, is the best in the market, local, national or international.

Lingayen : "liñgayen"

It was auspicious circumstances that brought the Agustinian missionaries to the territory of what is now Lingayen. Together with the Spanish conquistadores they drew up the plan of Lingayen in 1614 after and in accordance with the national pattern and design of staking first the plaza and then to construct the church and the presidencia building on the opposite sides.Lingayen was thus founded and built following the pattern aforesaid as the nucleus. The founders named the town Lingayen at the suggestion of natives themselves due to a certain corpulent tamarind tree growing on the present town plaza at that time. The tree was exceptionally big, tall and spreading that the surrounding trees were just drafts in comparison. Passers-by developed that habit of looking back and back again at this corpulent tree until it would vanish from their rear vie. When they arrived home and were asked what way they took in returning they would simply say "through Liñgayen" (Lingayen). Since then up to the present time the town bears its name as Lingayen.
Lingayen Pangasinan is politically subdivided into 32 barangays.
  • • Aliwekwek
  • • Baay
  • • Balangobong
  • • Balococ
  • • Bantayan
  • • Basing
  • • Capandanan
  • • Domalandan Center
  • • Domalandan East
  • • Domalandan West
  • • Dorongan
  • • Dulag
  • • Estanza
  • • Lasip
  • • Libsong East

  • • Libsong West
  • • Malawa
  • • Malimpuec
  • • Maniboc
  • • Matalava
  • • Naguelguel
  • • Namolan
  • • Pangapisan North
  • • Pangapisan Sur
  • • Poblacion (capital barangay of Lingayen
  • • Quibaol
  • • Rosario
  • • Sabangan
  • • Talogtog
  • • Tonton
  • • Tumbar
  • • Wawa



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).