There’s something special in the air—or perhaps the very environment—of Barangay Pangapisan in this capital town that gives its bagoong (fermented fish paste) its delicate consistency, savory flavor, and distinct aroma, making it a beloved Filipino condiment. At least, that’s the theory of a long-time bagoong maker after a batch from his factory, which was brought to a southern province for fermentation, failed to develop the same quality as the batch left behind in Pangapisan.

Sotelo, Y. (2025, October 26). In this Pangasinan village, ‘bagoong’ isn’t just food – it’s culture. Philippine Daily Inquirer, p. A8.