Fish sauce is a fermented product which is used in south Asian countries. In the present study, Caspian Kilka was used to produce the sauce, using either cooked or raw fish subjected to four different treatments: 1) traditional method, where fish and salt were used; 2) an enzymatic method, where fish, salt and proteolytic enzymes, including Protamex and Flavourzyme (Novo Nordisc Co., Bagsvaerd, Denmark), were used; 3) a microbial method, where fish, salt, and Bacillus and Pediococcus species were used; and 4) a combination of the enzyme and microbial methods. Fermentation of the ingredients was carried out in 400cc bottles for a period of 6 months with microbiological and chemical tests at intervals of one week and then one month. The results of molds, yeast, and aflatoxin detection tests were negative. The total bacterial count ranged between log 2.1 and 6.18. Chemical tests included TVN and pH. pH of the final products ranged from 6.5 to 7.0. The speed of fermentation as determined by examining the bottles every two or three days was as follows: Traditional< Microbial<Enzymatic = Enzymatic+Microbial Method. However different treatments could be used to speed up the fermentation, but the traditional method is considered to be better as the quality is concerned.