Traditional Cagayano dishes will not be complete without this main ingredient-aramang or alamang (soft-shelled shrimp). Adding aramang to dinengdeng, pinakbet, or okoy releases an inviting aroma and gives that distinctive umami to these traditional dishes. Cagayanos use it fresh, dried for a longer shelf-life, or processed into
shrimp paste.

This species endemic to the Cagayan River estuary has a distinct pink color. Aparri has become synonymous with aramang that it holds the Aramang Festival as part of its town fiesta. It is a tribute to the hard-working Aparrianos who enjoy the economic benefit from this God-given resource. It is a culmination of Aparri’s success in making aramang its One-Town-One-Product (OTOP) enterprise.