Shrimp paste, or bagoong alamang in Tagalog is a staple in many Filipino households. For many of us, we sometimes find bagoong tucked away in the fridge or in the cupboard for who knows how long. So the question is, is the shrimp paste still good, and how long does shrimp paste last anyway?
Shrimp paste lasts around six months in room temperature and over a year if stored properly in the refrigerator. Shrimp paste is made of krill that has been preserved by salting and fermenting, and then placing the paste in a jar that is airtight and sealed.
Want to know more about shrimp paste, or bagoong alamang? Keep reading.
How long does shrimp paste last?
Shrimp paste is a popular Southeast Asian ingredient that adds a unique savory flavor to dishes. It is made by fermenting shrimp or krill with salt, and in some cultures, it is sun-dried and sold dry. Shrimp paste can last for months or even years if it is stored properly. The best way to store shrimp paste is in a cool, dry place. Once opened, shrimp paste should be tightly sealed in an airtight container to prevent it from drying out.
Additionally, it can be stored in the refrigerator to extend its shelf life. When shopping for shrimp paste at your local farmer’s market, look for a product that has a strong fishy smell. If you cannot shop for it locally, make sure you purchase shrimp paste from a reputable brand, that it is tightly sealed, and make sure that you check the expiration date on the jar. With proper storage, shrimp paste can be a versatile and long-lasting ingredient in your kitchen.
Does bagoong need refrigeration?
Anyone who’s ever eaten bagoong knows that it’s a delicious, salty condiment that can make any dish more flavorful. But what you may not know is that bagoong is actually made from fermented fish or shrimp. This means that, like other fermented foods, it contains live bacteria that can help to promote gut health.
However, because bagoong is made from raw seafood, it can also spoil quickly if it’s not stored properly. Once opened, bagoong should be spooned out of the container with clean utensils only. The remaining products in the jar could either be stored in the fridge or in a cupboard and consumed within a few months.
Many people say that shrimp paste should be stored in the fridge, but growing up, we always just stored it in a cool, dark place, like a cupboard.
However, since most people do have a fridge available to them, it is best practice to keep your bagoong jar or shrimp paste jar in the fridge.
Does shrimp paste need refrigeration?
If you’ve ever been to a Southeast Asian market, you may have noticed a pungent, fermented smell wafting through the air. This is the smell of shrimp paste, a common ingredient in many Asian dishes. Shrimp paste is made from finely ground shrimp that has been fermented and then sun-dried. The result is a concentrated flavor that adds depth and savory flavor to sauces, curries, and marinades.
Because of its high salt content, shrimp paste can last for months without refrigeration. Many manufacturers say that once it has been opened, it should be stored in the fridge to prevent spoilage.
However, if you are anything like my family that goes through shrimp paste/fish paste quite quickly, then keeping it in a dark place in room temperature such as a cupboard is totally fine.
So if you’re planning on cooking with shrimp paste, there’s no need to worry about keeping it cool – just make sure to give it a good sniff before using it to make sure it’s still fresh.
Does fermented shrimp paste expire?
While shrimp paste doesn’t technically expire, it is best to use it within 6 months to a year as it will gradually lose its flavor over time.
Fermented shrimp paste is a popular ingredient in many Asian dishes. It is made by salting and fermenting shrimp or krill, and it has a strong, pungent flavor. Because of its high salt content, fermented shrimp paste can last for months or even years without spoiling.
However, it is important to note that the paste will gradually lose its flavor over time. Once it has been opened, it should be stored in a cool, dry place. And while it doesn’t technically expire, it’s probably best to use it within a year or two. So if you’ve got some fermented shrimp paste that’s been sitting in your pantry for a while, go ahead and give it a try – just be prepared for its intense flavor.
Is bagoong (shrimp paste) an appetizer in Filipino cuisine? Click here to read the post.
Why is shrimp paste long lasting?
Shrimp paste is a common ingredient in many Southeast Asian cuisines, and it is known for its intense umami flavor. This paste is made from fermented shrimp or krill that has been combined with salt and spices. While the fermentation process does add some preservative properties to the paste, the primary reason that shrimp paste is so long lasting is its high salt content.
Salt is a natural preservative that inhibits the growth of bacteria, and this helps to keep shrimp paste fresh for months or even years. In addition, the salt also helps to extract moisture from the shrimp, further extending its shelf life. As a result, shrimp paste is an ideal ingredient for those who want to add depth of flavor to their cooking without worrying about spoilage.
How is shrimp paste made?
Shrimp paste is a fermented seasoning made from shrimp that is often used in Southeast Asian cuisine. The ingredients for shrimp paste vary depending on the region, but they typically include salt,. To make shrimp paste, the shrimp are first cleaned and ground into a fine paste. Next, the paste is mixed with salt and left to ferment for several weeks. Once fermentation is complete, the shrimp paste can be used as a seasoning for soups, stews, and other dishes.
For many Filipino recipes (such as karekare), the shrimp paste is first pan fried with sugar, oil and chili peppers before served with the dish of choice.
While shrimp paste may not be the most appetizing ingredient, it imparts a unique flavor that is essential to many Southeast Asian dishes. If you’re looking to add a bit of depth to your cooking, don’t be afraid to give shrimp paste a try.