Why is bagoong smells bad?

Answer 1

Bagoong, a fermented shrimp or fish paste commonly used in Filipino cuisine, has a strong odor due to the fermentation process. During fermentation, bacteria break down proteins and fats, producing compounds like ammonia and various volatile organic compounds that contribute to its pungent smell. While the aroma may be off-putting to some, it is considered a sign of depth of flavor in many culinary traditions. The strong scent often diminishes when cooked, enhancing dishes with a unique umami flavor.