It is made by fermenting salted anchovies ("monamon" or "munamon" in Ilocano)[1] which is not designed, nor customarily used for immediate consumption since it is completely raw.

Fish sauce, common throughout Southeast Asian cuisine, is a by-product of the bagoong process.

Bagoong is used as a flavor enhancing agent, in the place of salt, soy sauce, or monosodium glutamate.

Bagoong is also used as a condiment, in many cases, a dipping sauce for chicharon, green and ripe mangoes, or hard boiled eggs.

Bagoong munamon is marketed either with bits of fermented fish (which is often used to make flavorful soups, especially in the Ilocano "Dinengdeng;" or it can be fried for a quick meal) or without (marketed as "boneless" bagoong munamon, usually stored in bottles).