ampo

Ampo is a type of fermented fish product originating from the Philippines, particularly popular in the Bicol region. It is made from small, oily fish, often anchovies or sardines, that are salted and then allowed to ferment. The fermentation process typically takes several weeks to months, during which the fish develop a distinctive, strong aroma and flavor.

The preparation of ampo involves layering the cleaned fish with salt in jars or other containers. These containers are then sealed and left to ferment in a warm place. The natural enzymes within the fish, along with the salt, break down the proteins and fats, resulting in the characteristic pungent smell and savory taste.

Ampo is a versatile ingredient in Filipino cuisine, often used as a condiment or flavoring agent. It can be sautéed with garlic and onions, added to stews and soups, or used as a dipping sauce. Its intense flavor profile makes it a potent addition to dishes, requiring careful use to balance the overall taste. While its strong smell can be off-putting to some, it is highly prized by those who enjoy its unique umami qualities. The product is usually sold in sealed jars or plastic containers.