Someng
Someng is the local Hiligaynon name for the tiny, nearly translucent fry of small coastal fish (mainly juvenile anchovy and silverside species) harvested off the coasts of Panay and Guimaras in the Western Visayas region of the Philippines. It's eaten fresh, pan-fried into small cakes, or salted and fermented into guinamos nga someng, a pungent paste that functions the way bagoong alamang does elsewhere in the country but with a fishier, less pink, more amber character since it's made from fish rather than shrimp.
Varieties
Someng is often confused with alamang, the tiny shrimp used for the more widely available bagoong alamang found in Luzon markets. Someng is fish fry, not shrimp, which gives the fermented paste a less pink, more amber-brown color and a fishier, less sweet finish than shrimp-based bagoong.
Buying tips
At wet markets in Iloilo, Antique, and Guimaras, fresh someng should look glistening and translucent with no cloudiness or ammonia smell, sold by the small scoop from ice-packed tubs. Bottled guinamos nga someng should show minimal excess liquid floating on top and a consistent amber-brown color throughout the jar.
Substitutes
Bagoong alamang (fermented shrimp paste) — 1:1
Saltier and pinker in color, but the closest everyday substitute for guinamos nga someng in cooked dishes and dips.
Fresh dilis (anchovy fry) — 1:1
Nearly identical size and texture to fresh someng before fermenting; works in fritters, omelets, and quick sautes.
Patis (fish sauce) — 2 tsp per 1 tbsp someng paste
Approximates the salty, savory backbone of the fermented paste but adds no texture, so it only works when someng is being used as a seasoning rather than a visible ingredient.
Storage
Fresh someng spoils within a day; keep it packed in ice and use it the same day it's bought. Fermented guinamos nga someng keeps for several months refrigerated in a tightly sealed glass jar, since the salt content that cures it also preserves it.
How to use
Fresh someng gets scrambled straight into beaten eggs, mixed with flour and onion into small fried patties, or simmered briefly in tomato-based stews. The fermented paste is served as a raw dip with sliced green mango, stirred into vegetable dishes like pinakbet in place of regular bagoong, or sauteed with garlic and chili as a side condiment for rice.
What it pairs with
Fresh someng pairs well with beaten egg, diced onion, and tomato in simple patties. The fermented paste is cut nicely by acidic, sharp flavors like green mango, calamansi, and raw sliced shallot, which balance its saltiness.
Nutrition
Like other small whole fish eaten bones and all, fresh someng contributes calcium and protein along with omega-3 fats. The fermented paste is very high in sodium, so it's used in small spoonfuls rather than as a main protein source.
FAQ
Is someng the same as bagoong alamang?
No. Someng is made from tiny juvenile fish, while bagoong alamang is made from tiny shrimp. They're used similarly but taste and look different, with someng's paste leaning fishier and less pink.
Can someng be eaten raw?
Fresh someng is not eaten raw because it spoils within hours of catching; it's quickly pan-fried or salted and fermented into guinamos rather than served straight.
Where can someng be bought outside the Philippines?
It rarely travels beyond Western Visayas. A few Filipino specialty grocers catering to Ilonggo communities abroad carry bottled guinamos nga someng imported from Iloilo, but it's much less common than standard bagoong.
What does guinamos nga someng taste like?
It's intensely salty with a funky, fermented depth and a mild sweetness underneath, generally sharper and fishier than shrimp-based bagoong but less overpoweringly pungent than some Luzon-style bagoong isda.
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