PangASINan was one of the early provinces into which the island of Luzon was divided after the arrival of the Spaniards. Pangasinan was then formally created as a province by Governor-General Ronquillo de Penalosa in 1850.

Etymologically, the term Pangasinan means the "place where salt is made", owing to the rich and fine salt beds which were the prime source of livelihood for the province's coastal towns.

A local product that has become synonymous with Pangasinan is bagoong, or fermented fish sauce. Salt of course, is the prime ingredient. Mud-colored with a strong smell, bagoong has captured the national palate.