A fish sauce (WS) prepared from wastes of processing frigate mackerel into frozen surimi was compared in the extractive components with a fish sauce (MMS) prepared by the same manner from the minced meat of frigate mackerel, and several Asian fish sauces. Free amino acids and amino acids composing peptides including oligopeptides were different in the composition with different samples. None of adenosine 5´-monophosphate, inosine 5´-monophosphate, and guanosine 5´-monophosphate was detected. Most of acids in WS and MMS were lactic acid and that in yuiru (yui.) was acetic acid. WS and MMS contained relatively large amounts of phosphorus and smaller amounts of magnesium. As individual components, erythritol, arabitol, and mannitol were detected in WS and MMS and sucrose in nampla and nuoc man (nuoc.). The result of a taste-panel test showed that the elemental taste factors of WS as well as those of MMS and nuoc. were well harmonized making up a mellow taste; on the other hand, yui. had a straight saltish and peculiar taste.