Seven Thai fish sauce samples were analyzed for their sodium and potassium content. The analysis was done by flame emission spectroscopy method. Of all the samples, five were traditional, while the two were labelled as low-sodium. The result was used for analysis based on nutrition and exploring of the low-sodium fish sauce claim. The study found the average sodium content of Thai fish sauce to be 105.4 grams per liter (SD = 20.50; n = 7). One serving of 15 milliliters will provide 79.07% of European Food Safety Authority’s recommended sodium dietary intake (RDI) of 2,000 milligrams for adults. Compared with traditional fish sauce, low-sodium fish sauce truly contains less sodium with the difference 21.13 % on average. The average potassium content of analyzed fish sauce samples was found to be 3,248 milligrams per liter (SD = 246.3; n = 7), While respecting the recommended sodium dietary intake of fish sauce, Thai fish sauce may contribute to the maximum of 1.76% of the 3,500 milligrams potassium RDI for adults.