Bulk Anchovy Fish Sauce for Wholesale & Commercial Supply
Bulk anchovy fish sauce is available for wholesale, food manufacturing, foodservice and private-label programs. The published line is made with 65% anchovy, salt, sugar and sodium benzoate, with total nitrogen above 4 g/L and salt content of 24–27%.
A premium option is also available with 92% anchovy extract, sugar and water, with no preservative listed in the source specification. Both lines are produced in Thailand and packed in 200 ml glass bottles.
For commercial buyers, the main differences between grades are anchovy concentration, nitrogen level, salt, preservative use and finished formulation.
- Multi-origin
- US inventory
- Open specs
- No brokers
Types We Offer
65 Percent Anchovy
Anchovy, salt and sugar with sodium benzoate, in 200 ml glass.
Premium Extract
Anchovy extract at 92 percent with sugar and water, in 200 ml glass, and no preservative named.
Product Specifications
- Product
- Anchovy fish sauce
- Ingredients
- Anchovy fish 65.00%, salt 30.00%, sugar 4.90%, sodium benzoate 0.10% (E211)
- Allergens
- Contains fish (anchovy)
- Salt
- 24 to 27%
- pH
- 5.0 to 6.0
- Total nitrogen
- >4 g/L
- Preservative
- Sodium benzoate (E211)
- Sweetener
- Sugar
- Shelf life
- 24 months in sealed glass bottle
- Storage and handling
- Room temperature, less than 35°C.
- Origin
- Thailand
- Pack format
- 200 ml glass bottle
- Microbiological limits
- Total plate count <1.0 x 10^4 CFU/ml; yeasts and molds <1.0 x 10^2 CFU/ml; Escherichia coli <1.0 x 10^2 MPN/ml; coliforms not detected; Staphylococcus aureus not detected; Salmonella not detected
- Contaminant limits and results
- 3-MCPD ≤0.02 ppm (limit); histamine ≤200 ppm (limit); arsenic <2 ppm (result); lead <0.3 ppm (result); mercury <0.5 ppm (result); cadmium <0.05 ppm (result)
Product Customization Options
The following customization options allow you to adapt the product to different commercial requirements and end uses.
- Anchovy content: Choose the published 65% anchovy formulation or a premium-grade option with a higher anchovy extract content.
- Nitrogen level: The published line specifies total nitrogen above 4 g/L, with grade selection based on the target product profile.
- Salt level: The published specification ranges from 24 to 27% salt.
- Preservative: Available with sodium benzoate as published, or as a premium extract with no preservative named.
- Pack format: Available in 200 ml glass bottles, with larger foodservice formats available depending on the program.
Private Label
Choose the anchovy concentration, nitrogen level, preservative option and pack format for your private-label program. Pacific86 matches the required grade to an appropriate producer, the finished fish sauce is packed under your label, and each lot is checked against the agreed specification.
Commercial Applications
Anchovy fish sauce can be used as a savory seasoning ingredient across commercial foods that need salt, umami and fermented seafood flavor.
- Marinades and glazes: Used in marinades, basting sauces and glazes for meat, poultry, seafood, vegetables and plant-based products.
- Soups and broths: Suitable for noodle broths, soups, hot-pot bases and other savory liquid systems.
- Dipping sauces and condiments: Used in dipping sauces, table sauces and condiment formulations that rely on concentrated savory flavor.
- Dressings and savory sauces: Can be incorporated into dressings, stir-fry sauces and other liquid seasoning systems.
- Prepared foods and entrées: Used as a seasoning component in rice, noodle, meat, seafood and vegetable-based prepared foods.
Pacific86 Is the Sister Company of Source86.
- Pacific86 runs on the same supplier network and the same audited vendors as Source86.
- Our team works on the ground in the countries where your product is made.
- The same FSQA team reviews the documentation for your order.
- Audited vendors
- 86
- BRCGS grade
- AA
- Countries with our team on the ground
- 15
- On-time delivery
- 98%
Tell Us About Your Product Requirements
Questions Buyers Ask
+What is the fish sauce made of?
Anchovy at 65 percent, salt at 30, sugar at 4.9 and sodium benzoate at 0.1 percent.
+Does fish sauce need refrigeration after opening?
The published line keeps at room temperature, below 35°C. Another of our fish sauce lines states its opened handling: room temperature, used within 90 days. Ask for the instruction on the line you are quoted.
+What do the nitrogen, histamine and 3-MCPD figures mean?
Total nitrogen above 4 g/L is the grade a fish sauce is priced on. Histamine at or below 200 ppm and 3-MCPD at or below 0.02 ppm are the published limits.
