Sanpinnit

Sanpinnit is a type of fermented fish product originating from the Philippines, particularly prevalent in the Ilocos Region. It is made from small, usually non-oily fish that are salted and then allowed to ferment for a period of time, often in jars or containers. The fermentation process is crucial for its distinctive pungent aroma and salty, savory flavor.

The specific fish used can vary depending on availability and local tradition, but common choices include anchovies, sardines, or various types of minnows. The salting process draws out moisture, inhibiting spoilage and encouraging the growth of lactic acid bacteria, which are responsible for the fermentation. The duration of fermentation can range from a few weeks to several months, influencing the intensity of the flavor and aroma.

Sanpinnit is primarily used as a condiment or flavoring agent in Filipino cuisine. It is often mixed with ingredients like tomatoes, onions, and chili peppers to create dipping sauces or relishes. It can also be added to stews and other dishes to impart a deep, umami-rich flavor. Due to its strong smell, it is a polarizing food, appreciated by those accustomed to its unique taste and scent. It is typically sold in local markets and is a significant part of the culinary heritage of the regions where it is produced.