Surutuna

Surutuna is a type of traditional Filipino fermented fish sauce. It is made by fermenting small fish, such as anchovies or sardines, with salt. The fermentation process breaks down the proteins in the fish, creating a liquid with a strong, savory, and umami flavor. Surutuna is a staple ingredient in many Filipino dishes, particularly in the Bicol region.

The production of surutuna typically involves cleaning and gutting the fish, then layering them with salt in airtight containers. The containers are left to ferment for several weeks or months, depending on the desired intensity of the flavor. The resulting liquid is then strained and bottled. The quality of surutuna can vary depending on the type of fish used, the salt content, and the fermentation duration.

Surutuna is used as a seasoning and flavoring agent in a wide variety of Filipino cuisine. It adds depth and complexity to stews, stir-fries, and marinades. It can also be used as a dipping sauce, often mixed with chili peppers, garlic, and other aromatics. Its potent flavor means that it is usually used in small quantities. While similar to other fish sauces like Vietnamese nuoc mam or Thai nam pla, surutuna has its own distinct characteristics and is an integral part of Filipino culinary heritage.