Salt Needed
3.0 lbs
Ferment
12 mo
Yield
2,722 ml
12 months
2,722 ml
1.5 gal
3:1
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Inputs
Result
10 lbs anchovies × 30% salt = 3.0 lbs sea salt. Fish weight 4,536g × 0.6 protein yield = 2,722 ml first-press liquid. Total volume (4,536 + 1,361)g / 1.2 density = 4,914 ml product, with 15% headspace = 5,652 ml vessel = 1.49 gal.
Inputs
Result
5 lbs squid × 25% salt = 1.25 lbs. Squid ferments faster (8 months). Yield: 2,268g × 0.5 = 1,134 ml. Vessel with 20% headspace for glass jar.
Traditional fish sauce uses a 3:1 fish-to-salt ratio by weight (about 30% salt). Thai nam pla and Vietnamese nuoc mam both follow this ratio with anchovies. Some regional varieties use lower ratios (25–28%) for milder results. The high salt content prevents spoilage during the long fermentation.
| Fish Type | Salt Ratio | Ferment Time | Yield |
|---|---|---|---|
| Anchovies | 30% | 12 months | 60% liquid |
| Mackerel | 25% | 10 months | 55% liquid |
| Sardines | 30% | 12 months | 55% liquid |
| Squid | 25% | 8 months | 50% liquid |
Traditional fish sauce ferments for 8–18 months depending on the fish type and desired quality. Anchovies take 12 months minimum for first-press quality. Squid ferments faster at 8 months. Premium fish sauce is aged 18–24 months for deeper flavor. The first pressing (nam pla grade 1) is the highest quality.
Traditional fish sauce is fermented in ceramic urns or earthenware pots, but food-grade plastic buckets and glass jars work well. The vessel needs a loose-fitting lid or cloth cover to allow gas release while keeping insects out. Size the vessel 15–20% larger than the fish-salt volume for headspace.
Fish sauce yields about 50–60% of the original fish weight in liquid. Ten pounds of anchovies with 3 pounds of salt produces roughly 6 pounds (about 2.7 liters) of first-press fish sauce. Second and third pressings extract additional liquid but with progressively weaker flavor.
Read our guide
Read our guide
Read our guide
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Last Updated: Mar 19, 2026
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