OK-I got the nerve to buy this jar of fermented baby rabbitfish, open
it and have a taste. The definition of Bagoong (being a paste) is
totally off here-the fish survived pretty much intact. Most bagoong is
gloppy, like the shrimp alamang with the little shrimp eyes floating in
it....
The patis (liquid part) is like a mild nouc mam-milder than even the
Thai brands. The fish themselves are crunchy-headed but pretty soft
otherwise. Less strong than the dried anchovies that are sold by the
bag.
To contrast, I've ran screaming from opened jars of mudfish
prahoc-which I quad-baggied and took to the dumpster. Whew!
Cookbook after cookbook (and subsequent Google searches) give bagoong
containing recipes that call for a tablespoon smeared onto green
mangoes or blopped into a pork stirfry (or serve it straight up with
rice)-but this seems inappropros for this more delicate product.
My main most use for fish sauces is in marinades and mixed veggie
dishes.
Any ideas on how to use this stuff?

monroe(sniffing and contemplating)