In article , "Peter Dy"
wrote:

Forgot to reply to the flavor question. Are you talking about Western
anchovies? Bagoong is fermented fish (I guess anchovies are slightly
fermented too, but they seem more "salted" to me), so it has more of a
"transformed" taste, more powerful taste dimensions. I'd give it a try if I
were you--can't be more than $2. I've never had that particular kind of
bagoong though, the padas kind.

I don't know Western from Eastern anchovies unless the Western ones are
the canned or pasted ones used in caesar salads and pizza.(oh yeah i
almost forgot those that are rolled around capers!)
These ziganids are simply packed in salt (not a dry pack) and it is
amazing how they line up so well in the jar-it's very pretty. I would
guess they are fermented, and that the juice would pack a pretty
fish-saucy punch.
'Bagoong padas' is the label info under the line saying 'salted ziganid
fish'.