Guinamos or ginamos.

It is simply described as Visayans' version of bagoong.

Also known as shrimp paste, "guinamos" is popular in the western Visayas region specifically in Panay and Negros.

Guinamos is a salted and fermented krill or for most, it is described as tiny shrimps or hipon. The size is about 1.5 cm long if full grown. Krill comes from a Norwegian word that means "young fry of fish" which is often attributed to other species of fish. It is also considered as small crustaceans found in the ocean.

It is also said that guinamos is one of the endangered delicacies because of its decreasing population. Because of its demand not only in the Visayas, it is already canned or bottled for import and for easier transport outside the Philippines.

Guinamos can be eaten as a side dish. It is sautéed with onions, lots of garlic, (to some tomatoes are added) and add vinegar or squeeze calamansi on it. Guinamos is also use to add flavor to some food recipes like pinakbet, apan-apan and kare-kare. Some prepare guinamos by just simply washing it with water to remove the brine and squeeze calamansi.

There are many ways in making guinamos, here's one of the guides taken from globalpinoy.com on how to make it.

Guinamos

Ingredients
• guinamos - krill or small shrimps/ alamang
• salt
• saltwater

Things Needed
• mortar and pestle
• polyethylene bags
• drying trays
• banana leaves
• plastic bowls

Procedure
1. Remove adhering materials from shrimp. Wash thoroughly by placing them in a woven basket and dipping in clean seawater several times.
2. Partially dry the shrimps for one day to lower the moisture content by spreading them thinly on clean mats or drying racks.
3. Add salt to shrimp (2:3) during tracing. Tracing is done by pounding the shrimp-salt mass with mortar and pestle. After mixing, dry the mass for one day.
4. Form into round shape or cubes
5. Package product in clean banana leaves or in low-density polyethylene bags.

Guinamos only smells revolting when uncooked. Try cooking some, because of its rich flavor it is a perfect "pampagana" or appetizer to Filipino meals. It makes your dish more appetizing even just by serving steamed/boiled vegetables (okra or kangkong) with rice.

You can buy guinamos in your local markets or public markets, or you can find it canned or bottled in grocery stores nationwide.

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photos/source/reference:
bacolodtours.blogspot.com | globalpinoy.com | lifestylesbacolod.com | tubagbohol.mikeligalig.com