Bagoóng alamáng (also aramáng, uyap, dayok, or ginamós in various Philippine languages) is Filipino for shrimp paste. It is a type of bagoóng, which is a class of fermented seafood in Philippine cuisine (including fermented fish, oysters, and clams) which also produces fish sauce (patís). It is made from the same Acetes shrimp variety used in Indonesian and Malaysian variants (known in Filipino/Tagalog as alamáng) and is commonly eaten as a condiment on green mangoes (also boiled saba bananas or cassava), used as a major cooking ingredient, or sautéed and eaten with white rice. Bagoóng paste varies in appearance, flavour, and spiciness depending on the type. Pink and salty bagoóng alamáng is marketed as "fresh", and is essentially the shrimp-salt mixture left to marinate for a few days. This bagoóng is rarely used in this form, except as a topping for unripe mangoes. The paste is customarily sautéed with various condiments, and its flavour can range from salty to spicy-sweet. The colour of the sauce will also vary with the cooking time and the ingredients used in sautéing.