Fish Sauce Market Size (2024 - 2029)

Fish Sauce Market Analysis

The Fish Sauce Market is expected to register a CAGR of 5.76% during the forecast period.

Fish sauce is the most popular fermented fish product regarded as an indispensable condiment in the culinary cultures of many Asian countries. It is produced using Halophilic bacteria with a characteristic flavor and aroma. It contains abundant amino acids, peptides in salt-soluble form, and vitamins and minerals, including sodium, calcium, and vitamin B12. Therefore, the rising awareness about the high nutritional value of fish sauce is propelling the global market growth.

• Additionally, the rise in demand for fortified products drives the global fish sauce market. For instance, the Government of Cambodia has recognized the growing importance of food fortification as one of the successful strategies that improved the nutritional security of its people. The introduction of iron-fortified fish sauce has resulted in the improvement of health status among individuals. Many Asian countries, such as Indonesia, China, and Thailand, produce industrial fish sauces fortified with iron. Seasonings are better sources to infuse micronutrients in dietary practices, according to the bioavailability of nutrients, such as vitamin A, iron, folic acid, and zinc. The expanding food services industry, such as full-service restaurants, café, pubs, street kiosk fast food, and 100% home delivery, further increased the consumption of fortified fish sauce in customary and personalized food offerings.
• Furthermore, the distribution channels play a crucial role in the market growth, as fish sauce is generally exported from Southeast Asian countries. As a well-established distribution channel is required to effectively sell these products, the market witness fierce competition among the existing brands manufacturing traditional and industrial fish sauce.

Fish Sauce Industry Segmentation

Fish sauce is made from brackish water, seawater, and freshwater fish with a salt concentration of 22-26%, w/v. It is mainly used as a condiment to flavor rice and other cereal dishes, especially in Thai dishes.

The global fish sauce market is segmented by product type, composition, end-user, and geography. By product type, the market is segmented into industrial and traditional. By composition, the market is segmented into mass and premium. The market is segmented by end-users into food manufacturers, retail, and food service. The market is segmented by geography into North America, Europe, Asia-Pacific, South America, Middle East, and Africa. 

The market sizing has been done in value terms in USD for all the abovementioned segments.