|Image grabbed from rosalinaskitchen|
The preparation of bagoong can vary regionally in the Philippines.
Bagoong (spelled as bugguong in Ilocano) are usually made from a variety of fish species. Common fishes used include the following:
- Anchovies - locally known as dilis, monamon, bolinaw, or gurayan (Stolephrus and Encrasicholina spp.)
- Round scads - locally known as galunggong or tamodios (Decapterus spp.)
- Bonnetmouths (Redbait or Rubyfish) - locally known as terong (Emmelichthys nitidus, Emmelichthys struhsakeri, and Plagiogeneion rubiginosum)
- Ponyfishes - locally known as sapsap (Leiognathus, Photopectoralis, and Equulites spp.)
- Rabbitfishes - locally known as padas (Siganus spp.)
- Bar-eyed gobies - locally known as ipon (Glossogobius giuris).
- Herrings - Clupeoides lila
- Silver perch - locally known as ayungin (Leiopotherapon plumbeus)
Bagoong can also be made from shrimp fry. This type of bagoong is known as bagoong alamang or bagoong aramang in Ilocano or simply alamang or uyap in the South, in Western Visayas simply "ginamos".
In rarer instances, it can also be made from oysters, clams, and fish and shrimp roe.
A kind of bagoong made in the town of Balayan, Batangas is also known as bagoong Balayan.