How Do You Spell AGUON?
Pronunciation: [ˈaɡjuːən] (IPA) 
Correct spelling for the English word "aguon" is [ˈaɡjuːən], [ˈaɡjuːən], [ˈa_ɡ_j_uː_ə_n] (IPA phonetic alphabet).
Pronunciation: [ˈaɡjuːən] (IPA)
Correct spelling for the English word "aguon" is [ˈaɡjuːən], [ˈaɡjuːən], [ˈa_ɡ_j_uː_ə_n] (IPA phonetic alphabet).
The term "aguon" is a noun that refers to a type of dried smoked fish, commonly found in the Chamorro cuisine of Guam and the Northern Mariana Islands. Aguon is typically made by salting and sun-drying fish, usually small varieties like flying fish, mackerel, or bonita, until they become completely dehydrated and have a distinctly smoked flavor. This preservation method allows the fish to be stored for an extended period, making it an essential ingredient in Chamorro cuisine.
The process of making aguon involves first cleaning the fish thoroughly, then rubbing them with coarse salt to remove excess moisture and enhance the preservation process. The salted fish are then laid out in the sun, allowing the heat and solar energy to gradually evaporate the water content until they become dry and hard. This drying process can take several days or even weeks, depending on the size and thickness of the fish.
Aguon is a versatile ingredient used in various Chamorro dishes. It can be added to soups, stews, and rice dishes to provide a distinctive smoky flavor and a chewy texture. When rehydrated, the fish softens and can also be cooked with vegetables, soy sauce, and other seasonings to create flavorful stir-fry dishes. It is particularly beloved in Chamorro culture and plays a significant role in traditional feasts and gatherings.
