In the heart of Barangay Talahib Pandayan in Batangas City, a humble home has become the center for one of the community's proudest products – bagoong.

Utilizing the abundant catch from the rich seas of the city, residents have crafted the savory Filipino condiment using a traditional method.

The process begins with the careful selection of small fish such as dulong, dulis, and tamak. The fish are then spread out on a net to undergo partial drying, seasoned with a blend of two types of salt, and placed in large clay jars to ferment.

A patient wait of 15 days allows the bagoong to mature, achieving the desired depth of flavor.

The result is a local delicacy that the community takes pride in.

This decades-old tradition was passed down to 36-year-old Maria Glenda Catapang by her parents, constituting a legacy of over 50 years in the bagoong-making business.

"Malaking tulong po ito sa akin dahil ako po ay isang single mom. Malaki po ang tulong nito para sa aking anak, malaki po talaga 'yung tulong nito para sa amin," she said.

Catapang's bagoong is described as a perfect match for any boiled vegetable.

Mel Tolentino, a resident, expressed her delight in Glenda's bagoong, noting that even simple meals become more satisfying with the flavorful condiment.

"Masarap po sa siyang kaulam ng kanin, lalo na po kung may talong na nilabon... masarap po dito sa amin ang bagoong... sigurado naman po dito sa amin ay malinis ang bagoong," she said.

For a reasonable price of P30 per bottle for dilis and tamak variants and P40 per bottle for dulong, foodies can savor the distinctive taste of Catapang's bagoong.

Bulk buyers can also enjoy a substantial discount, with sacks weighing almost two kilograms available for a thousand pesos, according to Catapang.