We made a fish sauce using mackerels from Kozushima, Japan. We then evaluated the nutritional components and taste of the sauce and proposed its applications in cooking. The nutritional components of the fish sauce were water (65.5%), protein (10.4%), carbohydrates (1.1%), ash (23%), lipid (0%), and sodium (8000mg/100g, salt equivalent 20.3%). The fish sauce had 1.3 times more magnesium and 8 times more copper than soy sauce. It had a clear light golden color, with a higher lightness level (L＊) than soy sauce. We compared the fish sauce with commercially available fish sauces using an electronic taste sensor. Our fish sauce had relatively low umami taste, but there were no contaminating flavors, resulting in an outstanding umami taste. This fish sauce is a suitable seasoning for seafood and carbohydrates and also enhances the taste of vegetables. In addition to its excellent flavor, Kozushima mackerel fish sauce has high protein and mineral content. This fish sauce has the potential to be marketed as a specialty product of Kozushima in the future.
