LINGAYEN—Bagoong (fermented fish or fish paste) has long been popularly associated with Pangasinan but it was only recently when it was been finally named as the official One Town, One Product (OTOP) of the capital town.

The declaration is contained in an approved ordinance authored by Councilor Judy Vargas and has been registered with the Department of Trade and Industry (DTI).

“It is about time that the town gives extra effort and attention to promote the bagoong industry of Lingayen,” Vargas said.

Lingayen already celebrated the first “Bagoong Festival” during its fiesta celebration early this year to promote the product and acknowledge the producers.

Bagoong, with its strong aroma and inarguably delicious flavour, is popularly used as a dip for grilled seafoods and fruits like green mango as well as a seasoning for various vegetable dishes such as pinakbet.

Bagoong is made from fish – usually dilis, galunggong, caballas, terong or padas – mixed with salt and fermented for three to six months.

OTOP-Philippines, a priority program of the government under the DTI, aims to promote entrepreneurship and create jobs through the efforts of the local government units to identify, develop and promote a specific product or service which has a competitive advantage.–Eva Visperas

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