In article >, "Peter Dy"
> wrote:

> Forgot to reply to the flavor question. Are you talking about Western
> anchovies? Bagoong is fermented fish (I guess anchovies are slightly
> fermented too, but they seem more "salted" to me), so it has more of a
> "transformed" taste, more powerful taste dimensions. I'd give it a try if I
> were you--can't be more than $2. I've never had that particular kind of
> bagoong though, the padas kind.

I don't know Western from Eastern anchovies unless the Western ones are
the canned or pasted ones used in caesar salads and pizza.(oh yeah i
almost forgot those that are rolled around capers!)
These ziganids are simply packed in salt (not a dry pack) and it is
amazing how they line up so well in the jar-it's very pretty. I would
guess they <are> fermented, and that the juice would pack a pretty
fish-saucy punch.
'Bagoong padas' is the label info under the line saying 'salted ziganid
fish'.