Fish sauces were prepared from different fish by salting and fermentation at ambient temperature. Chemical analysis was carried out on the fish sauces during different stages of maturation. Optimum yield of sauces was obtained after eight to ten months' maturing. Sauces conforming to the standards prescribed by the Food and Drug Administration (1977) could be prepared from all the fishes studied. The sauce from anchovies had the most appealing colour and flavour and barracuda gave a sauce with maximum protein content.