Sub Product
Korean Anchovy Sauce, Low-Sodium Anchovy Sauce, Organic Anchovy Sauce, Premium Anchovy Sauce, +2
Raw Materials
Fresh Common Anchovy, Salt, White Sugar, White Wine Vinegar
HS Code
210390
Last Updated
2026-05-09
Key takeaways for search and sourcing teams
- Anchovy Sauce market coverage spans 137 countries.
- 496 exporter companies and 836 importer companies are indexed in the global supply chain intelligence network for this product.
- 1,389 supplier-linked transactions are summarized across the top 20 countries.
- 3 premium suppliers and 0 catalog items are currently listed.
- Wholesale sample entries: 5; farmgate sample entries: 0.
- Latest reference year in this page dataset is 2026.
- Page data last updated on 2026-05-09.
Global Supplier Transactions, Export Activity, and Price Benchmarks for Anchovy Sauce
Analyze 1,389 supplier-linked transactions across the top 20 countries, with monthly unit-price benchmarks to track export competitiveness and sourcing risk for Anchovy Sauce.
Anchovy Sauce Country YoY Change in Supplier Transactions and Export Momentum
Compare positive and negative YoY shifts in Anchovy Sauce to identify accelerating supplier markets and weakening export corridors.
Top YoY shifts for Anchovy Sauce: Taiwan (+241.3%), United States (+63.0%), United Arab Emirates (+54.6%).
Anchovy Sauce Country-Level Supplier Transaction and Unit Price Summary
As of 2025-06, benchmark Anchovy Sauce country transaction counts with monthly unit price and volume to prioritize supplier and export markets.
In 2025-11, countries with visible Anchovy Sauce transaction unit prices: Costa Rica (23.32 USD / kg), Singapore (14.70 USD / kg), Cambodia (13.33 USD / kg), Japan (9.31 USD / kg), Spain (2.44 USD / kg), 8 more countries.
| Country | YoY Change | Transaction Count | 2025-06 | 2025-07 | 2025-08 | 2025-09 | 2025-10 | 2025-11 | 2025-12 | 2026-01 | 2026-02 | 2026-03 | 2026-04 | 2026-05 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Vietnam | +20.1% | 232 | 1.21 USD / kg (264,697.8 kg) | 0.86 USD / kg (327,689.202 kg) | 1.55 USD / kg (495,112.4 kg) | 1.07 USD / kg (412,672 kg) | 1.68 USD / kg (452,080.599 kg) | 1.12 USD / kg (934,728.2 kg) | ||||||
| Thailand | -2.7% | 442 | 0.97 USD / kg (71,216.4 kg) | 0.83 USD / kg (404,934.852 kg) | 0.87 USD / kg (1,133,069.613 kg) | 0.86 USD / kg (1,909,056.342 kg) | 0.93 USD / kg (1,076,233.691 kg) | 0.90 USD / kg (1,015,699.969 kg) | ||||||
| China | -11.0% | 56 | 0.76 USD / kg (249.15 kg) | 0.96 USD / kg (63,703.49 kg) | 0.94 USD / kg (120,009.05 kg) | 1.00 USD / kg (81,050.68 kg) | 0.62 USD / kg (125,762.69 kg) | 0.95 USD / kg (71,440.692 kg) | ||||||
| Italy | +10.9% | 22 | 16.62 USD / kg (396 kg) | 11.10 USD / kg (660 kg) | 11.36 USD / kg (991.92 kg) | - (-) | 8.99 USD / kg (356 kg) | 1.63 USD / kg (4,485.16 kg) | ||||||
| Cambodia | -28.2% | 4 | - (-) | - (-) | - (-) | - (-) | - (-) | 13.33 USD / kg (180 kg) | ||||||
| Philippines | +0.4% | 250 | 1.45 USD / kg (11,961.3 kg) | 1.60 USD / kg (32,738.18 kg) | 0.91 USD / kg (56,906.579 kg) | 1.32 USD / kg (179,854.099 kg) | 1.65 USD / kg (113,699.07 kg) | 0.89 USD / kg (54,051.289 kg) | ||||||
| Hong Kong | -6.9% | 126 | 3.74 USD / kg (20,255 kg) | 1.15 USD / kg (220,600 kg) | - (-) | 2.77 USD / kg (476,600 kg) | 1.82 USD / kg (611,534 kg) | 1.79 USD / kg (306,278.4 kg) | ||||||
| South Korea | +17.0% | 60 | 2.06 USD / kg (2,308 kg) | 1.22 USD / kg (5,597.2 kg) | 0.83 USD / kg (17,456.08 kg) | 0.72 USD / kg (8,160.13 kg) | 0.59 USD / kg (6,174.87 kg) | 1.61 USD / kg (41,715.86 kg) | ||||||
| United States | +63.0% | 54 | 2.96 USD / kg (644.909 kg) | 2.61 USD / kg (671.16 kg) | 7.03 USD / kg (37,316.65 kg) | 3.12 USD / kg (36,083.99 kg) | 1.87 USD / kg (36,784.28 kg) | 2.03 USD / kg (24,311.481 kg) | ||||||
| Taiwan | +241.3% | 3 | - (-) | - (-) | - (-) | - (-) | - (-) | - (-) |
Anchovy Sauce Global Supply Chain Coverage
1,332 companies
496 exporters and 836 importers are mapped for Anchovy Sauce.
Exporters and importers can use Tridge Supply Chain Intelligence company profiles and analytics to identify counterparties for Anchovy Sauce, benchmark reach, and prioritize outreach by market.
Anchovy Sauce Export Supplier Intelligence, Trade Flows, and Price Signals
496 exporter companies are mapped in Tridge Supply Chain Intelligence for Anchovy Sauce. Exporters and importers can use company profiles and analytics to evaluate supplier coverage, trading activity, and route opportunities.
Anchovy Sauce Verified Export Suppliers and Premium Partners
3 premium Anchovy Sauce suppliers include country, industry, and contactability signals to prioritize credible export partners faster.
Hyundai Green Food Co., Ltd.
South Korea
Food Services And Drinking PlacesFood Manufacturing
ALIFOOD SRL
Italy
Food ManufacturingOthersBrokers And Trade Agencies
COPPOLA INDUSTRIA ALIMENTARE SRL
Italy
Food ManufacturingFood PackagingFood Services And Drinking Places
Become a Premium Supplier to join the Tridge Supply Chain Network and advance your marketing and export channel strategy.
Anchovy Sauce Top Exporters and Supplier Profiles
Review leading exporter profiles while benchmarking against 496 total exporter companies in the Anchovy Sauce supply chain intelligence network. Exporters and importers can unlock company profiles and analytics to qualify partners faster.
(Vietnam)
Latest Export Transaction: 2025-10-09
Industries: Food Manufacturing
Value Chain Roles: TradeFood Manufacturing
(Vietnam)
Latest Export Transaction: 2026-04-07
Industries: Food ManufacturingFood Packaging
Value Chain Roles: Food Manufacturing
(Vietnam)
Latest Export Transaction: 2025-05-23
Industries: Food WholesalersFood Manufacturing
Value Chain Roles: Food ManufacturingDistribution / Wholesale
(Thailand)
Latest Export Transaction: 2025-08-22
Recently Export Partner Companies: 1
Industries: Animal ProductionFood Manufacturing
Value Chain Roles: RetailFarming / Production / Processing / Packing
Exporting Countries: South Korea
Supplying Products: Anchovy Sauce, Traditional Anchovy Sauce
(Thailand)
Latest Export Transaction: 2026-02-23
Recently Export Partner Companies: 1
Industries: Food Manufacturing
Value Chain Roles: TradeFood Manufacturing
(Thailand)
Latest Export Transaction: 2025-11-11
Recently Export Partner Companies: 1
Industries: Brokers And Trade AgenciesFood Services And Drinking PlacesBeverage ManufacturingFood Manufacturing
Value Chain Roles: TradeFarming / Production / Processing / Packing
Anchovy Sauce Global Exporter Coverage
496 companies
Exporter company count is a key signal for Anchovy Sauce supply depth and sourcing optionality.
Use Supply Chain Intelligence analytics to narrow Anchovy Sauce opportunities by country, product, and value-chain role, then open company profiles to validate fit.
Top Exporting Countries for Anchovy Sauce (HS Code 210390) in 2024
For Anchovy Sauce in 2024, compare export volume and value across the top 10 supplier countries to map core supply structure.
| Rank | Country | Volume | Value |
|---|---|---|---|
| 1 | United States | 568,812,734 kg | 1,737,723,001 USD |
| 2 | Italy | 430,112,503 kg | 1,709,947,474.325 USD |
| 3 | Germany | 264,947,476.493 kg | 1,065,586,947.248 USD |
| 4 | Netherlands | 320,177,264 kg | 955,175,206.359 USD |
| 5 | Mexico | 246,366,798 kg | 730,422,127 USD |
| 6 | Belgium | 183,982,358.03 kg | 567,581,173.945 USD |
| 7 | Canada | 145,073,166.242 kg | 509,062,923.033 USD |
| 8 | United Kingdom | 137,231,478 kg | 503,436,434.349 USD |
| 9 | Poland | 168,196,287.889 kg | 465,237,317 USD |
| 10 | Japan | 119,851,707 kg | 457,856,731.299 USD |
Anchovy Sauce Export Trade Flow and Partner Country Summary
Track Anchovy Sauce exporter-to-importer flows by value, volume, and share to uncover high-potential export routes.
Anchovy Sauce Import Buyer Intelligence, Demand Signals, and Price Benchmarks
836 importer companies are mapped for Anchovy Sauce demand intelligence. Use Supply Chain Intelligence company profiles and analytics to prioritize buyers, distributors, and downstream demand partners by market.
Anchovy Sauce Top Buyers, Importers, and Demand Partners
Review leading buyer profiles and compare them against 836 total importer companies tracked for Anchovy Sauce. Exporters and importers can use Supply Chain Intelligence company profiles and analytics to evaluate buyer quality and demand concentration.
(Canada)
Latest Import Transaction: 2026-04-07
Industries: Others
Value Chain Roles: -
(Vietnam)
Latest Import Transaction: 2026-02-08
Recently Import Partner Companies: 1
Industries: Food ManufacturingFishing Aquaculture
Value Chain Roles: -
(United States)
Latest Import Transaction: 2025-11-04
Industries: Others
Value Chain Roles: -
(Canada)
Latest Import Transaction: 2026-04-07
Employee Size: 11 - 50 Employees
Sales Revenue: USD 1M - 5M
Industries: Grocery StoresOthers
Value Chain Roles: -
(China)
Latest Import Transaction: 2025-12-24
Industries: Food Services And Drinking PlacesFood ManufacturingBrokers And Trade Agencies
Value Chain Roles: -
(Canada)
Latest Import Transaction: 2026-04-07
Industries: Others
Value Chain Roles: -
Global Importer Coverage
836 companies
Importer company count highlights the current depth of demand-side visibility for Anchovy Sauce.
Use Supply Chain Intelligence analytics and company profiles to identify active Anchovy Sauce buyers, compare partner density by country, and refine GTM priorities.
Top Import Demand Countries for Anchovy Sauce (HS Code 210390) in 2024
For Anchovy Sauce in 2024, compare import volume and value across the top 10 demand countries to identify priority markets.
| Rank | Country | Volume | Value |
|---|---|---|---|
| 1 | United States | 731,869,065.524 kg | 2,072,467,580 USD |
| 2 | United Kingdom | 348,359,507 kg | 1,046,219,736.375 USD |
| 3 | Canada | 211,423,866.314 kg | 782,348,854.567 USD |
| 4 | Germany | 246,613,911.997 kg | 773,429,935.674 USD |
| 5 | Netherlands | 172,732,753.457 kg | 594,903,419.858 USD |
| 6 | Mexico | 95,220,976.502 kg | 379,489,250 USD |
| 7 | Japan | 101,939,020 kg | 339,605,739.787 USD |
| 8 | South Korea | 134,724,963.538 kg | 292,183,855 USD |
| 9 | Poland | 75,533,240.068 kg | 272,518,301 USD |
| 10 | Belgium | 67,656,708.418 kg | 267,690,306.715 USD |
Anchovy Sauce Import Trade Flow and Origin Country Summary
Analyze Anchovy Sauce origin-to-destination trade flows by value, volume, and share to monitor demand-side sourcing channels.
Global Wholesale Supplier Price Trends by Country for Anchovy Sauce
Anchovy Sauce Monthly Wholesale Supplier Price Summary by Country
Monthly Anchovy Sauce wholesale unit-price benchmarks by country for export and sourcing decisions.
In 2025-11, countries with visible Anchovy Sauce wholesale unit prices: South Korea (2.07 USD / kg).
| Country | 2025-06 | 2025-07 | 2025-08 | 2025-09 | 2025-10 | 2025-11 | 2025-12 | 2026-01 | 2026-02 | 2026-03 | 2026-04 | 2026-05 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| South Korea | 7.25 USD / kg | 1.75 USD / kg | 2.54 USD / kg | 2.85 USD / kg | 2.10 USD / kg | 2.07 USD / kg |
Anchovy Sauce Wholesale Price Competitiveness by Major Exporting Countries
Compare Anchovy Sauce wholesale price ranges and YoY changes across the top 1 exporting countries to benchmark supplier price competitiveness.
| Rank | Country | Average | Lower | Upper | YoY |
|---|---|---|---|---|---|
| 1 | South Korea | 2.97 USD / kg | 1.36 USD / kg | 7.25 USD / kg | +2.8% |
Latest Anchovy Sauce Wholesale Export Price Updates
Use the latest 5 Anchovy Sauce wholesale updates to validate current export price points and origin-level supplier changes.
| Date | Entry Name | Unit Price (USD) | |
|---|---|---|---|
| 2026-01-01 | 젓갈 ******* * *************** **** | 698.49 USD / kg | |
| 2026-01-01 | 젓갈 ******* * *** *** ** ***** ** | 363.95 USD / kg | |
| 2026-01-01 | 젓갈 ******* * *************** **** | 405.78 USD / kg | |
| 2025-11-01 | 젓갈 ***** * *** *** ***** **** | 3628.96 USD / kg | |
| 2025-11-01 | 젓갈 ***** * *** *** ** ***** ** | 1002.97 USD / kg |
Classification
Product TypeProcessed Food
Product FormLiquid
Industry PositionValue-Added Food Product
Market
Anchovy sauce (anchovy-based fish sauce) is a fermented, high-salt seafood condiment traded globally, with industrial-scale production concentrated in Southeast Asia and additional niche artisanal production in parts of Europe. International trade is shaped by the availability and price of small pelagic fish (anchovy) inputs, fermentation lead times, and buyer requirements on identity, quality, and food safety. Product positioning ranges from premium, long-fermented “first-press” styles to blended formulations designed for standardized taste and cost. Regulatory scrutiny commonly focuses on labeling integrity (species/ingredient claims), additive compliance, and controls for seafood hazards referenced in Codex guidance.
Major Producing Countries
- VietnamMajor producer of anchovy-based fermented fish sauce; well-known premium and mass-market segments.
- ThailandMajor producer and exporter of fish sauce; large-scale processing and global brand distribution.
- PhilippinesSignificant producer of fermented fish sauces and related condiments for domestic and export markets.
- ChinaLarge seafood processing base; produces and trades fish-based seasoning sauces in regional markets.
- IndonesiaProduces fermented fish condiments; regional trade alongside domestic consumption.
Major Exporting Countries
- VietnamCommonly identified in trade statistics as a leading exporter for fish sauce categories; verify latest rankings via ITC Trade Map.
- ThailandCommonly identified in trade statistics as a leading exporter for fish sauce categories; verify latest rankings via ITC Trade Map.
- PhilippinesExports fermented seafood condiments to diaspora and specialty markets; verify latest via ITC Trade Map.
Major Importing Countries
- United StatesLarge consumer market for imported Southeast Asian condiments through retail and foodservice.
- JapanImports fish-based seasonings and sauces for retail and food manufacturing; verify latest category flows via ITC Trade Map.
- South KoreaImports fermented seafood seasonings and sauces; regional Asian condiment trade linkage.
- AustraliaImports fish sauce for retail and foodservice; strong specialty and mainstream Asian-ingredient channels.
- NetherlandsActs as an EU distribution hub for packaged food imports, including Asian condiments.
Specification
Major VarietiesTraditional salt-fermented anchovy fish sauce (long-matured), First-press / premium grade anchovy fish sauce (higher aroma intensity and umami perception), Blended fish sauce (standardized flavor via blending of lots and/or addition of sweeteners), Seasoned fish sauce variants (e.g., with sugar and spices for culinary applications)
Physical Attributes
- Clear to slightly hazy amber-to-brown liquid, depending on filtration and maturity
- Intense savory/umami aroma; high salinity
- Clarity and sediment control are common buyer-facing quality expectations for bottled trade
Compositional Metrics
- Nitrogen-related metrics (e.g., total nitrogen and amino nitrogen) are widely used as quality indicators in fish sauce standards and industry specifications
- Salt content (NaCl) is central to identity, shelf-stability, and sensory profile
- Seafood hazard controls (e.g., biogenic amines such as histamine) are managed through raw material handling and process hygiene consistent with Codex guidance for fish and fishery products
Grades
- Premium vs. standard segments commonly align with fermentation maturity and nitrogen-based quality specifications used in some national/regional standards
- Buyer programs may distinguish “first-press” style lots versus blended lots based on sensory and analytical specs
Packaging
- Retail glass bottles (common for premium positioning) with tamper-evident closures
- Retail PET bottles for cost and breakage reduction in mass-market channels
- Bulk HDPE jerrycans and food-grade drums for foodservice and industrial users
- Secondary corrugated cases with dividers for export logistics (glass protection)
ProcessingFermentation/maturation time is a primary driver of aroma complexity and perceived umamiPressing, filtration, and blending are used to stabilize clarity and standardize sensory profile across lotsHigh salt supports ambient stability but can accelerate packaging corrosion if materials are not compatible
Supply Chain
Value Chain
- Anchovy harvest/landing -> salting and tank/barrel fermentation -> maturation -> pressing/decanting -> filtration -> blending/standardization -> bottling/packing -> export distribution
Demand Drivers
- Culinary use as a primary salty-umami seasoning in Southeast Asian cuisine and globalized home cooking
- Foodservice demand for consistent seasoning performance in soups, sauces, and marinades
- Diaspora-market retail demand and mainstream retail adoption of Asian pantry staples
Temperature
- Typically shipped and stored as an ambient-stable condiment; avoid prolonged high heat to reduce flavor degradation and excessive darkening
- After opening, odor transfer and oxidation management (tight closure; cooler storage) helps preserve aroma in consumer use
Shelf Life
- High-salt formulation supports long unopened shelf stability, but aroma and color can shift with heat exposure and repeated oxygen contact after opening
- Lot-to-lot sensory variation is managed through blending and standardized specifications in large-scale trade
Risks
Wild Fisheries Supply HighAnchovy sauce depends on small pelagic fisheries that can be volatile due to stock fluctuations, climate variability, and management effectiveness; supply shocks can rapidly tighten raw material availability and raise input costs, disrupting fermentation plans and export commitments.Diversify sourcing across managed fisheries/regions where feasible, strengthen vessel-to-factory traceability, and align inventory policy with fermentation lead times.
Labor And Human Rights HighSeafood supply chains can carry heightened exposure to forced labor and labor-rights abuses in certain geographies; anchovy-based condiments inherit these upstream risks even when final processing is compliant.Implement supplier codes, third-party social audits where appropriate, and credible traceability to fishing vessels and labor practices.
Food Safety MediumSeafood-derived condiments face hazards tied to raw material handling and process hygiene (including biogenic amines) and require robust HACCP-based controls to meet importing-market expectations.Apply HACCP, verify critical controls for raw fish handling and fermentation, and use validated testing plans aligned with buyer and regulatory requirements.
Regulatory Compliance MediumImporting markets may scrutinize identity and labeling (species/ingredient claims), additive compliance, and authenticity; non-compliance can result in border rejections and brand damage.Reference Codex identity standards for fish sauce, maintain documentation for ingredient/additive legality per destination, and verify label translations and allergen statements.
Sustainability
- Small pelagic fishery sustainability (anchovy stock variability, overfishing risk, and ecosystem impacts)
- Illegal, unreported and unregulated (IUU) fishing risks in parts of global seafood supply chains, increasing traceability and compliance expectations
- Packaging and waste management considerations (glass vs. plastic tradeoffs) in high-volume condiment distribution
Labor & Social
- Forced labor and abusive working conditions have been documented as a material risk in parts of the global fishing sector, increasing due-diligence expectations for seafood-derived condiments
- Migrant labor vulnerability and worker safety risks on fishing vessels and in processing facilities
- Reputational risk for brands and buyers when traceability to vessel/fishery and labor safeguards are weak
FAQ
Which countries are most commonly identified as leading exporters of anchovy-based fish sauce?Vietnam and Thailand are widely cited as leading exporters for fish sauce categories in international trade statistics, with the Philippines also supplying export markets in smaller volumes; ITC Trade Map is a common reference to verify the latest rankings.
Is there an international reference standard for fish sauce identity and quality?Yes. Codex Alimentarius publishes an international reference standard for fish sauce (CXS 302-2011), which is commonly used as a benchmark for identity and quality expectations in cross-border trade.
What is the single biggest global risk that can disrupt anchovy sauce supply and trade?Volatility in anchovy (small pelagic) fisheries supply—driven by stock variability, climate impacts, and management/IUU risks—can tighten raw material availability, raise input costs, and disrupt production schedules that depend on long fermentation lead times.
Sources
Anchovy Sauce Country Coverage for Suppliers, Export Flows, and Prices
Explore country-level Anchovy Sauce market pages for supplier coverage, trade flows, and price benchmarks.
All country market pages: Italy, Thailand, United States, Spain, Japan, South Korea, Greece, Hong Kong, France, Singapore, Canada, Turkiye, China, Netherlands, Peru, New Zealand, Vietnam, Australia, Indonesia, Malaysia, Czechia, Norway, Philippines, Qatar, United Arab Emirates, Portugal, Belgium, Chile, Macao, Argentina, Germany, Mexico, Kuwait, Bangladesh, Brazil, India, Uzbekistan, Costa Rica, Dominican Republic, Sri Lanka, Poland, United Kingdom, Taiwan, Denmark, Cambodia, Sweden, Austria, Hungary, South Africa, Bahrain, Guatemala, Switzerland, Saudi Arabia, Laos, Oman, Romania, Croatia, Ireland, Kazakhstan, Lithuania, Estonia, Uruguay, Slovakia, Latvia, Serbia, Finland, Jamaica, Ukraine, El Salvador, Andorra, Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Barbados, Burkina Faso, Bulgaria, Burundi, Benin, Bermuda, Brunei, Bolivia, Bahamas, Botswana, Belize, Democratic Republic of the Congo, Ivory Coast, Colombia, Cuba, Cyprus, Ecuador, Egypt, Ethiopia, Fiji, Gabon, Gambia, Honduras, Israel, Iran, Iceland, Jordan, Kenya, Kyrgyzstan, Liberia, Lesotho, Luxembourg, Morocco, Moldova, Montenegro, Madagascar, Macedonia, Myanmar [Burma], Mongolia, Malta, Mauritius, Maldives, Malawi, Mozambique, Namibia, Niger, Nigeria, Nicaragua, Nepal, Panama, Papua New Guinea, Pakistan, Paraguay, Slovenia, Senegal, Swaziland, Togo, Tunisia, Tanzania, Uganda, Saint Vincent and the Grenadines, Zambia, Zimbabwe
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