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A common food in the Philippines made with anchovies, shrimp and other species of fish that are salt-cured and fermented to be served as a condiment or a seasoning in a variety of food dishes. After the shrimp or fish have finished fermenting, the liquid brine is removed to be used as a fish sauce referred to as patis, a popular seasoning and condiment in Asian food dishes. Bagoong or Bagoong Monamon as it is also known has the appearance of a pureed food that is thick in texture. This type of fish sauce is often produced with whole, anchovy filets processed within to be served with the sauce as a flavor enhancer.

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