Tiburon
11 Oct. 2011

 

Re: bagoong padas

This is the Punch Forum, a dynamic board for inquiring minds, where you can find scrupulous creatures who won’t think twice getting you soaking wet in your party, if the facts laid bare on the table, are as fallacious as the sun rising from the west.

Bagoong padas according to Mr. Roberto Garcia is … fermented fish sauce. No, it’s not! His grasp of the word could be sincere enough, but his lack of thorough knowledge’s most wanting.

Let me explain . . .

Padas . . . are rabbitfish in their early stages of growth. Here in Pangasinan, they are called – malaga or samaral.

The end result when salted and fermented they’re called . . . padas . . . not bagoong padas, because when the name bagoong is spoken, it meant salted and fermented fish, and the only known specie popular amongst bagoong producers, is the anchovy.

While fermented sauce – the crux of the argument – is the clear watery and salty substance that comes out the fish during the fermenting process i.e, the popular Rufina Patis.

However, the … danggit … which is mostly two fingers in width (the coveted size), are filleted with bone included and dried under the sun. The demand is high P500.00 pesos/kg, but not high enough compared with the dried baby pingka(beltfish), which can command a price of P1400.00 pesos/kg.

Why no conservation policy to protect this natural resource?

It can be answered in one word: the DENR, is an agency made in . . . Hell!

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