Ginamos Dilis from Bohol 250g

In the southern Visayas and Mindanao, fish bagoong made from anchovies is known as guinamos (also spelled ginamos). Bagoong isda is prepared by mixing salt and fish usually by volume; mixture proportions are proprietary depending on the manufacturer. The salt and fish are mixed uniformly. The mixture is kept inside large earthen fermentation jars (known as tapayan in Tagalog and Visayan languages, and burnay in Ilocano). It is covered, to keep flies away, and left to ferment for 30–90 days with occasional stirring to make sure the salt is spread evenly. The mixture can significantly expand during the process.