Salted fish paste (locally known as "bagoong") is fermented fish and salt with or without spices or coloring. A bagoong preparation is actually a digestion of fish protein into substances which can be taken in by the body cells and changed into body material. The substance is used in many Filipino dishes (such as pinakbet, dinengdeng, or buylanglang) since it not only adds favor but also is a good low-cost source of protein. This module: (1) briefly describes the fermentation process; (2) discusses the nature of dilis bagoong; and (3) outlines the procedures to make dilis bagoong or alamang bagoong. A self-test (with answers) and glossary of key terms are included. (JN)