The invention relates to a fish skin sauce and a method for producing the fish skin sauce. The constituents of the fish skin sauce and the percentage of each constituent are as follows: fish skin accounts for 30-33%, soy bean paste 10-13%, chili sauce 1-3%, tomato sauce 5-7%, carrot 3-5%, mushroom 1-3%, pork 3-5%, onion 10-13%, white vinegar 1-3%, cooking wine 0.5-1.5%, onion powder 0.5-1.5%, ginger powder 0.1-0.5%, oyster juice 0.5-1%, sugar 1-3%, sea fish extract 0.5-1%, skipjack powder 0.2-0.6%, salad oil 7-9%, and water in balancing amount. The fish skin sauce is made by the steps of material selecting, mixing, stir-frying, filling and packing, and sterilizing. The invention has the advantage that a more rational nutrition balance is achieved by integrating the nutrients of the raw materials such as parrot, mushroom, pork, onion and the like with the nutrients of the fish skin.