Overview

California Fish Sauce pioneers the manufacturing of the traditional fish sauce in the USA. The first fish sauce maker in the USA that is in compliance with all FDA and FDB regulations from harvesting anchovies to fermentation and finished products. Our anchovies are freshly caught along the California coast. Our salt is harvested by Cargill Salt in the San Francisco Bay. Honey is purchased from local bees keepers. Our Koji is made locally in San Francisco by Aedan Fermented Foods. We promote the traditional way of making fish sauce, authentic, pure and free of chemicals, no artificial colorings, no artificial flavors and no dilutions. We spent four years to develop a LOW SODIUM, HIGH UMAMI formula. We invest time and passion into the R&D efforts to create unique fish sauce flavors that are currently patented, trademarked and copyrighted with USPTO. We only promote the pure first extracts, packed with rich amino acids, and natural ingredients. Our products carry the distinctive brand name trademarked as “Nectar of the Sea”. Our product portfolio consists of four flavors: 1- Traditional Fish Sauce 2- Pineapple Fish Sauce 3- Honey Fish Sauce 4- Koji Fish Sauce We dedicate 5% of our Net Profit Before Tax to support the education of underprivileged children worldwide.