Fish Sauce: USDA Nutrition, Sodium, Histamine and Allergen Facts

Fish sauce is a thin, amber, intensely salty liquid made by fermenting fish with a large amount of salt. This guide answers what is fish sauce, shows fish sauce nutrition from USDA, explains fish sauce sodium per tablespoon and on the label, compares it with other salty condiments in USDA data, covers fish allergen labeling and what FDA says about histamine, gives a fair answer to whether fish sauce is healthy, and ends with simple ways to cook with it.

Peptide Labs does not sell fish sauce or other condiments. This article is general nutrition information, not medical advice.

What is fish sauce?

What is fish sauce? It is a liquid seasoning made from fish and salt that are left to ferment until the fish breaks down into a clear, savory brine. A 2025 study in Letters in Applied Microbiology describes fish sauce as a seasoning commonly used in East Asian cuisine, produced from fish combined with a substantial quantity of salt, and a 2025 survey of 38 commercial fish sauces in the journal Foods covered products from Thailand, South Korea, Taiwan and Vietnam. European versions exist too: a 2022 study in Foods examined colatura di alici di Cetara, a traditional Italian anchovy sauce with PDO status that is aged in wooden barrels.

Much of the savory taste comes from free amino acids. In that 2022 study of the Italian anchovy sauce, glutamate, which the authors note is responsible for umami taste together with aspartate, was the predominant free amino acid. Our fermented foods guide covers the wider family of fermented seasonings, and our miso and soy sauce guides cover two other savory staples.

Fish sauce nutrition from USDA

USDA SR Legacy (April 2018 release) has one entry, Sauce, fish, ready-to-serve (FDC 174531). The table shows its values per tablespoon (18 grams) and per 100 grams. Percent Daily Values (%DV) use FDA reference amounts; total sugars have no Daily Value.

USDA SR Legacy, fish sauce, ready-to-serve, FDC 174531	Per 1 tbsp (18 g)	Per 100 g
Calories	6	35
Protein	0.9 g (2%)	5.1 g (10%)
Fat	0.0 g (0%)	0.0 g (0%)
Carbohydrate	0.7 g (0%)	3.6 g (1%)
Total sugars	0.7 g	3.6 g
Sodium	1,413 mg (61%)	7,851 mg (341%)
Potassium	52 mg (1%)	288 mg (6%)
Magnesium	32 mg (8%)	175 mg (42%)
Vitamin B6	0.07 mg (4%)	0.40 mg (23%)
Vitamin B12	0.09 mcg (4%)	0.48 mcg (20%)

Per tablespoon in USDA data, fish sauce brings few calories and almost no fat, protein or sugar, but a large share of the sodium Daily Value. Per 100 grams, USDA also lists some vitamin B6, vitamin B12 and magnesium, but per tablespoon those amounts are small. NIH’s Office of Dietary Supplements lists 4 micrograms of iodine in a tablespoon of fish sauce, 3% of the Daily Value; our foods high in iodine list covers larger sources.

Fish sauce sodium and the label

On the label, fish sauce sodium is the number that matters most. USDA lists 1,413 milligrams of sodium in 1 tablespoon, 61% of the Daily Value, and 7,851 milligrams per 100 grams. FDA sets the Daily Value for sodium at less than 2,300 milligrams and offers a quick guide: 5% DV or less of sodium per serving is considered low, and 20% DV or more is considered high. By that guide, a full tablespoon in USDA data is about three times the high mark.

• Condiments add up: FDA says sodium in condiments can add up and suggests choosing light or reduced sodium condiments.
• What the claims mean: FDA defines reduced sodium as at least 25% less sodium than the regular product, and light in sodium as at least 50% less.
• Bottles differ: FDA says sodium content can vary significantly between similar types of foods, so compare the %DV and the serving size on each label.
• Labels can be off: in the 2025 study of 38 commercial fish sauces sold in Taiwan, measured sodium ranged from 5,037 to 12,637 milligrams per 100 milliliters, and nearly 40 percent of the products exceeded the labeling tolerance allowed there.
• A global view: the World Health Organization’s sodium fact sheet says sodium is often found in high amounts in condiments such as soy and fish sauce.

Our low-sodium foods guide and salt substitutes guide cover the wider topic.

How fish sauce compares with other salty condiments

USDA tablespoon weights differ a little between these entries, and table salt is shown per teaspoon.

USDA SR Legacy entry (portion)	Calories	Sodium	Potassium
Fish sauce, ready-to-serve, 1 tbsp (18 g), FDC 174531	6	1,413 mg (61%)	52 mg (1%)
Soy sauce (shoyu), 1 tbsp (16 g), FDC 174277	8	879 mg (38%)	70 mg (1%)
Soy sauce (shoyu), low sodium, 1 tbsp (14.2 g), FDC 172473	8	511 mg (22%)	50 mg (1%)
Oyster sauce, ready-to-serve, 1 tbsp (18 g), FDC 174529	9	492 mg (21%)	10 mg (0%)
Worcestershire sauce, 1 tbsp (17 g), FDC 171610	13	221 mg (10%)	136 mg (3%)
Table salt, 1 tsp (6 g), FDC 173468	0	2,325 mg (101%)	0 mg (0%)

In USDA data, a tablespoon of fish sauce carries more sodium than the same spoon of regular soy sauce and several times more than Worcestershire sauce, while a teaspoon of table salt is higher still. When a recipe swaps one for another, the sodium changes too, as the USDA rows show; our Worcestershire sauce guide covers that condiment in detail.

Fish allergy and allergen labels

• Major allergen: fish is one of FDA’s nine major food allergens, alongside milk, eggs, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.
• The species is named: FDA’s allergen guidance (Edition 5, January 2025) says labels must declare the specific species of fish, either in the ingredient list or in a separate Contains statement.
• Dishes made with it: fish sauce turns up in dressings, curries, soups and dipping sauces, so ask about it when eating out if you have a food allergy.
• Kimchi: a 2019 review in Foods notes that Korean fermented fish sauce is commonly used as an ingredient in kimchi production, so read the ingredient list on kimchi too. See our kimchi guide.

Some fish sauces are made from anchovies, like the Italian sauce in the 2022 study; our anchovies guide covers the fish itself.

Histamine in fermented fish sauce

FDA’s Fish and Fishery Products Hazards and Controls Guidance (Chapter 7, Scombrotoxin (Histamine) Formation) explains that certain bacteria make an enzyme that turns histidine, an amino acid present in larger amounts in some fish than in others, into histamine when fish are held at the wrong temperatures. FDA notes that some of these bacteria are salt tolerant, so histamine formation is possible during brining, salting, drying, fermenting and pickling until the product is fully shelf-stable. Once histamine is produced, FDA says it cannot be eliminated by heat or freezing.

FDA lists symptoms of this kind of fish poisoning that include tingling or burning in or around the mouth or throat, a rash on the upper body, headache, dizziness, itching, nausea, vomiting and diarrhea, usually within a few minutes to a few hours of eating. Anyone with severe symptoms after a meal should get medical care.

Studies published on fish sauce itself show why producers watch this closely. A 2025 study of 15 Vietnamese traditional fish sauces found histamine in every sample, some at high levels, although the samples bought in supermarkets were below the European Union maximum level. The 2025 survey of 38 commercial fish sauces sold in Taiwan found histamine in several South Korean samples above Taiwan’s regulatory limit. In the 2022 study of the Italian anchovy sauce, histamine fell as the sauce aged longer. These findings cannot tell you what is in any one bottle.

People who follow a low-histamine eating pattern with a clinician often ask about fermented fish sauce; our low histamine diet guide covers that approach.

Is fish sauce healthy?

Is fish sauce healthy? It is a seasoning, not a food people eat for nutrients. In USDA data a tablespoon has about 6 calories and almost no fat or sugar, but 61% of the Daily Value for sodium, which puts it near the top of the USDA condiment comparison above. FDA’s sodium guide calls 20% DV or more per serving high.

The fair summary: fish sauce brings a lot of savory flavor and, by FDA’s label guide, a lot of sodium in a small amount. Measuring it, checking the label for reduced sodium claims and balancing it with lime juice, herbs and vegetables all help. People with a fish allergy should read every label and follow their allergist’s advice.

Simple ways to cook with fish sauce

• Dipping sauce: stir fish sauce with lime juice, a little sugar, garlic and chili for a bright Vietnamese-style dip.
• Dressings: add a few drops to dressings or slaws in place of some salt.
• Soups and curries: stir it in near the end and taste before adding salt.
• Marinades: mix it with garlic, oil and a little sugar for chicken, pork or tofu.
• Storage: keep the bottle tightly closed and follow the storage directions on the label.

For a condiment whose label sometimes lists fish even though its name does not, see our Worcestershire sauce guide.

Frequently Asked Questions

Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: Worcestershire Sauce: USDA Nutrition, Sodium and Fish Allergen Facts, Anchovies: USDA Nutrition, Sodium, Mercury and Uses, Soy Sauce: Sodium, Tamari, Gluten and USDA Nutrition, Low Sodium Foods: USDA List, Foods High in Sodium and Label Terms.