Global Fish Sauce Market Size, Share and Future Trends Analysis Report By Fish Type (Anchovy, Mackerel, Squid, Shrimp, Others), By Nature (Conventional, Premium), By Application (Food and Beverages, Household, Hotels and Restaurants, Others), By Distribution Channel (Supermarkets and Hypermarkets, Convenience Stores, Specialty Stores, Online Stores, Others) , Region and Companies - Industry Segment Outlook, Market Assessment, Competition Scenario, Trends and Forecast 2025-2034

Report Overview

The Global Fish Sauce Market size is expected to be worth around USD 5.2 Billion by 2034, from USD 3.4 Billion in 2024, growing at a CAGR of 4.4% during the forecast period from 2025 to 2034.

The fish sauce concentrates industry plays a vital role within the global condiment market, driven by its widespread culinary use, particularly in Southeast Asian cuisine. Fish sauce, a fermented liquid condiment derived mainly from anchovies and salt, offers unique umami flavors essential to traditional dishes. As demand for authentic and natural flavor enhancers grows worldwide, fish sauce concentrates have gained traction, enabling easier storage, transportation, and formulation into processed foods. This segment benefits from rising consumer interest in and fermented foods, which are recognized for their health benefits and flavor complexity.

The industrial scenario of fish sauce concentrates is shaped by well-established production hubs in countries such as Vietnam, Thailand, and the Philippines, which collectively dominate global supply. According to the Food and Agriculture Organization (FAO) of the United Nations, global fishery production exceeded 179 million tonnes in 2022, underlining the robust availability of raw materials for fish sauce production.

Government initiatives in these countries actively support sustainable fishery practices to ensure long-term raw material availability. For example, Vietnam’s Ministry of Agriculture and Rural Development launched sustainability programs aimed at promoting responsible fish harvesting, thereby enhancing the quality and sustainability of fish sauce concentrates.

Driving factors for the fish sauce concentrates market include increased global demand for ethnic and natural flavors, alongside the growing processed food industry, where concentrated condiments are preferred for convenience and consistency. The U.S. Department of Agriculture (USDA) reports that the ethnic food market in the U.S. grew at an annual rate of 7.1% in 2023, reflecting rising consumer interest in diverse cuisines that utilize fish sauce as a key ingredient. Additionally, the fermented food sector has seen increased awareness due to its probiotic benefits, further boosting fish sauce concentrate adoption in health-conscious markets.

Key Takeaways

• Fish Sauce Market size is expected to be worth around USD 5.2 Billion by 2034, from USD 3.4 Billion in 2024, growing at a CAGR of 4.4%.
• Anchovy held a dominant market position, capturing more than a 45.6% share in the global fish sauce market.
• Conventional held a dominant market position, capturing more than a 69.4% share in the fish sauce market.
• Food and Beverages held a dominant market position, capturing more than a 56.1% share in the fish sauce market.
• Supermarkets & Hypermarkets held a dominant market position, capturing more than a 47.9% share in the global fish sauce market.
• Asia-Pacific (APAC) region is the cornerstone of the global fish sauce market, commanding a dominant share of approximately 75.5% in 2024, equating to an estimated market value of USD 12.8 billion.

By Fish Type

Anchovy Leads the Fish Sauce Market with 45.6% in 2024 Owing to Traditional Preference and Rich Flavor Profile

In 2024, Anchovy held a dominant market position, capturing more than a 45.6% share in the global fish sauce market. This dominance is largely attributed to the anchovy’s strong association with traditional fermentation methods, especially in Southeast Asian countries like Vietnam and Thailand, where anchovy-based fish sauce is a culinary staple. Anchovies are known for their deep umami flavor, which enhances the authenticity of fish sauce, making it a preferred choice for both home cooking and commercial kitchens.

By Nature

Conventional Fish Sauce Tops Market with 69.4% Share in 2024 Due to Affordability and Mass Production

In 2024, Conventional held a dominant market position, capturing more than a 69.4% share in the fish sauce market. This segment’s strong lead is mainly due to its wide availability, lower price point, and efficient production at scale. Conventional fish sauce, typically made with standard fermentation methods and often enhanced with preservatives or flavoring agents, continues to appeal to the masses, especially in countries where fish sauce is a daily-use condiment.

By Application

Food and Beverages Segment Leads with 56.1% in 2024 as Culinary Demand Stays Strong

In 2024, Food and Beverages held a dominant market position, capturing more than a 56.1% share in the fish sauce market. This segment’s lead is largely driven by the sauce’s deep-rooted use in cooking, both in traditional Asian households and in modern fusion cuisine across the globe. Fish sauce is widely used as a seasoning, marinade, and flavor enhancer, making it a staple in the food and beverage sector—from street food stalls in Southeast Asia to gourmet kitchens in Europe and North America.

By Distribution Channel

Supermarkets & Hypermarkets Dominate with 47.9% in 2024 Thanks to Wide Access and Strong Shelf Visibility

In 2024, Supermarkets & Hypermarkets held a dominant market position, capturing more than a 47.9% share in the global fish sauce market. This strong performance is a result of their extensive reach, consistent product availability, and the ability to offer a wide variety of brands under one roof. For everyday consumers, these retail spaces provide the convenience of picking up essential cooking ingredients like fish sauce during routine grocery shopping, making them the go-to channels for most household purchases.

Key Market Segments

By Fish Type

• Anchovy
• Mackerel
• Squid
• Shrimp
• Others

By Nature

• Conventional
• Premium

By Application

• Food & Beverages
• Household
• Hotels & Restaurants
• Others

By Distribution Channel

• Supermarkets & Hypermarkets
• Convenience Stores
• Specialty Stores
• Online Stores
• Others

Drivers

Rising Demand for Natural and Authentic Ingredients

One of the major driving factors for the growth of the fish sauce market is the increasing demand for natural and authentic ingredients in cooking. Consumers worldwide are becoming more conscious of the food they consume, focusing on natural, chemical-free, and authentic flavors. Fish sauce, as a key ingredient in many Asian cuisines, is gaining popularity not only for its traditional roots but also for its rich, umami flavor that enhances dishes naturally without the need for artificial additives.

The growing global interest in Asian cuisine, especially in regions like North America and Europe, is helping to drive this demand. According to the Food and Agriculture Organization (FAO), global fish production in 2022 reached an impressive 214 million metric tons, with marine capture fisheries and aquaculture accounting for a significant portion of this production. As this production increases, so does the availability of raw materials for fish sauce, ensuring a steady supply for manufacturers and contributing to market growth.

Additionally, consumers are seeking out products that offer not just taste but health benefits. Fermented foods like fish sauce, which are rich in probiotics, are viewed favorably by health-conscious individuals. Government initiatives in various countries are supporting this trend as well. For instance, the Thai government’s Department of Fisheries has implemented policies focusing on sustainable fishing practices, ensuring that production is environmentally responsible and supports long-term industry growth.

Restraints

Health Concerns Over High Sodium Content

A significant challenge facing the fish sauce market is the growing health concerns related to its high sodium content. Traditional fish sauces can contain up to 1,300 mg of sodium per tablespoon, which constitutes a substantial portion of the recommended daily intake . This high sodium content has been linked to increased risks of hypertension and cardiovascular diseases, prompting health organizations to advocate for reduced sodium consumption.

In response to these health concerns, governments worldwide are implementing initiatives to reduce sodium intake. The World Health Organization (WHO) recommends a daily sodium intake of less than 5 grams, yet many populations exceed this limit, primarily due to the consumption of processed foods like fish sauce . Countries such as Vietnam have identified fish sauce as a major contributor to dietary sodium intake, with some strategies aiming to reduce sodium content in these products .

These health-related concerns and regulatory measures are influencing consumer preferences, leading to a decline in the demand for high-sodium condiments. Consequently, fish sauce manufacturers are under pressure to reformulate their products to lower sodium levels, which may involve additional costs and adjustments in production processes. This shift presents both challenges and opportunities for the industry, as companies that innovate to meet health-conscious consumer demands may gain a competitive edge in the evolving market landscape.

Opportunity

Expansion of Fish Sauce Exports through Geographical Indications

A significant growth opportunity for the fish sauce market lies in the expansion of exports, particularly through the recognition of Geographical Indications (GIs). GIs serve as a tool for protecting traditional products and enhancing their market value by associating them with specific regions known for unique production methods and quality. This strategy not only boosts the global presence of fish sauce but also supports local economies and preserves cultural heritage.

Vietnam’s Phu Quoc fish sauce exemplifies the benefits of GI recognition. In 2012, it became the first Southeast Asian food product to receive the European Union’s Protected Designation of Origin (PDO) status. This designation ensures that only fish sauce produced in Phu Quoc using traditional methods can be labeled as such, thereby protecting its authenticity and enhancing its reputation in international markets. As of 2021, production averaged 12 million liters per year, with exports reaching over 60 countries.

Similarly, Cambodia’s Kampot fish sauce is undergoing a GI registration process. In 2022, the Kampot-Kep Fish Sauce Production Association was in the final stages of registration, aiming to promote its export potential. The recognition is expected to increase the product’s visibility and demand in global markets, benefiting local producers and preserving traditional production methods.

Trends

Increasing Consumer Demand for Low-Sodium Fish Sauce

A significant trend in the fish sauce market is the growing consumer preference for low-sodium variants. This shift is driven by increasing health awareness and dietary concerns, particularly regarding sodium intake and its associated health risks. As a result, manufacturers are responding by developing and promoting low-sodium fish sauce options to cater to this demand.

In Thailand, for instance, a study conducted in 2021 revealed that low-sodium condiments, including fish sauce, were less available than their regular-sodium counterparts, especially in small retail stores. Moreover, the price of low-sodium fish sauce was found to be 2 to 3 times higher than that of regular versions, indicating a premium positioning in the market. This disparity highlights the challenges consumers face in accessing healthier alternatives and underscores the need for increased availability and affordability of low-sodium options.

To address these challenges, the Thai government has implemented the Salt and Sodium Reduction Strategy (SALTS) as part of its broader public health initiatives. The strategy aims to reform the food environment by encouraging the reformulation and development of low-sodium products, thereby increasing their availability and accessibility to consumers. This initiative reflects a commitment to improving public health outcomes by reducing sodium intake across the population.

The trend towards low-sodium fish sauce is not limited to Thailand. Globally, there is a rising awareness of the health implications of high sodium consumption, leading to increased demand for products that offer lower sodium content without compromising on flavor. This shift presents an opportunity for manufacturers to innovate and expand their product lines to include healthier alternatives, aligning with consumer preferences and contributing to public health objectives.

Regional Analysis

The Asia-Pacific (APAC) region is the cornerstone of the global fish sauce market, commanding a dominant share of approximately 75.5% in 2024, equating to an estimated market value of USD 12.8 billion. This dominance is attributed to the region’s deep-rooted culinary traditions, where fish sauce is an indispensable ingredient in various cuisines, including those of Thailand, Vietnam, and the Philippines.

Vietnam, in particular, plays a pivotal role in the global fish sauce industry. The country is renowned for producing high-quality fish sauces, such as the famed Phú Quốc variety, which has been granted the European Union’s Protected Designation of Origin (PDO) status. This recognition underscores the authenticity and cultural significance of Vietnamese fish sauce on the international stage.

Similarly, Thailand’s fish sauce industry is integral to the region’s market share. The country is a significant exporter, with brands like Squid and Tiparos leading the market. In 2021, Thailand imported approximately 1.6 million tons of fish products, facilitating the production of high-quality fish sauce for both domestic consumption and export.

Key Regions and Countries

• North America
  • US
  • Canada
• Europe
  • Germany
  • France
  • The UK
  • Spain
  • Italy
  • Rest of Europe
• Asia Pacific
  • China
  • Japan
  • South Korea
  • India
  • Australia
  • Rest of APAC
• Latin America
  • Brazil
  • Mexico
  • Rest of Latin America
• Middle East & Africa
  • GCC
  • South Africa
  • Rest of MEA

Key Players Analysis

Halcyon Proteins Pty Ltd is a leading Australian company specializing in the production of high-quality fish sauces and seafood-based products. Known for its sustainable sourcing and innovative manufacturing processes, Halcyon focuses on producing premium fish sauce and condiments. The company’s products cater to both local and international markets, with a strong emphasis on maintaining authenticity and environmental responsibility in its operations.

Hung Thanh Co. Ltd. is a prominent Vietnamese fish sauce manufacturer, recognized for its traditional production methods and high-quality products. The company offers a wide range of fish sauces made from anchovies, focusing on enhancing the natural flavors of the product. With a commitment to sustainable production, Hung Thanh Co. Ltd. exports its fish sauces to several international markets, ensuring product authenticity and superior taste.

Marine Resources Development Co., Ltd. is a Thai company known for producing high-quality fish sauces and seafood-based products. The company uses traditional fermentation methods and selects premium fish for its production. With a strong focus on quality and consistency, Marine Resources Development Co., Ltd. caters to both domestic and international markets. The company is recognized for its commitment to sustainability and providing top-tier fish sauce for various culinary uses.

Top Key Players in the Market

• Halcyon Proteins Pty Ltd
• Hung Thanh Co. Ltd.
• Marine Resources Development Co.,Ltd.
• Masan Consumer Corporation
• PHETDAMFOODS CO.,LTD
• Pichai Fish-Sauce Co.,Ltd.
• Rayong Fish Sauce Industry Co. Ltd
• Rungroj Fish Sauce Co. Ltd
• Sozye
• Squidbrand
• Teo Tak Seng Fish Sauce Factory Co. Ltd.
• Thai Fish sauce Factory (Squid Brand) Company Limited
• THAIPREEDA GROUP
• Thanh Hung Co., Ltd
• Unilever PLC
• Viet Phu Inc.

Recent Developments

In 2024 Masan Consumer Corporation, the company achieved significant milestones, with its fish sauce brands, notably Nam Ngư and Chin-su, contributing approximately VND 6,333 billion to its total revenue of over VND 83,000 billion.

Hung Thanh’s products, such as the 35°N fish sauce, are recognized for their purity and are popular among both domestic consumers and international markets.

Report Scope