Tilaolot

Tilaolot is a type of Filipino fermented fish sauce or paste. It is made from the fermentation of small fish or shrimp, often with salt and other seasonings. The process typically involves salting the fish or shrimp and allowing them to ferment for a period of time, which can range from weeks to months. This fermentation process breaks down the proteins in the fish or shrimp, creating a savory and umami-rich liquid or paste.

The specific ingredients and fermentation methods can vary significantly depending on the region and the maker. Some tilaolot might be made from a single type of fish, while others can be a blend. The consistency can also range from a thin liquid, similar to fish sauce (patis), to a thicker paste.

Tilaolot is a staple condiment in Filipino cuisine, used to add depth of flavor to a wide variety of dishes. It can be used as a dipping sauce, as an ingredient in marinades and stews, or to season vegetables and rice. Its strong, pungent aroma is characteristic and a hallmark of its flavor. The taste is intensely savory, often described as salty and umami-forward, with a hint of sweetness or sourness depending on the specific preparation. It is an acquired taste for some, but highly prized by those familiar with Filipino food.