GINAMOS

GINAMOS, is a product of a tiny fishes, salted, and left to rot for 30 to 90 days in a tightly covered container. The process is called fermentation. The most common fishes used in the ginamos industry are the Anchovies, locally known as dilis, monamon, bolinaw, or gurayan and the  Round Scads, locally known as galunggong or tamodios. Though, there are many other fishes used to make this local delicacy, but the two kinds above are my favorite, especially paired with bahaw dukot nga mais,  saging hilaw nga linung-ag, and or camote  during rainy days.

At the market, ginamos is sold by jar or by takos-takos, it is not actually appetizing to look at as they are cloudy and muddy gray in color, and not too good to smell either. Yes, it is stinky, but to some the stinkier the variety, the more delicious it is to prepare and serve. You can serve ginamos right out from the jar, or by mixing it with sukang tuba, tomatoes, and sili, or by sautéing it with garlic, tomatoes, and onion… splendid indeed.