ginamos

Ginamos is a Filipino condiment made from fermented fish or shrimp. It is a staple in Filipino cuisine, particularly in the Visayas region. The process of making ginamos involves salting small fish or shrimp and allowing them to ferment in a sealed container for several weeks or months. This fermentation process gives ginamos its characteristic salty and pungent flavor.

There are several types of ginamos, with the most common being based on anchovies (known as dilis) or small shrimp (known as hipon). The flavor profile can vary depending on the type of seafood used and the length of fermentation. Ginamos is typically reddish-pink in color due to the natural pigments in the seafood and the fermentation process.

Ginamos is a versatile ingredient and is often used as a dipping sauce for grilled or fried seafood, meats, and vegetables. It can also be incorporated into various Filipino dishes to add a layer of savory depth and umami. Some popular dishes that feature ginamos include laing (taro leaves in coconut milk) and pinakbet (a mixed vegetable dish). Its strong flavor means it is usually used in moderation. While its aroma can be intense, many Filipinos find it an indispensable part of their culinary tradition.