To provide a seafood vinegar that has a flavor of seafood, and a method for producing the seafood vinegar.

The seafood vinegar is produced from a dry powder seafood material obtained by drying and powdering seafood, and brewed vinegar, or a pasted seafood material obtained by making seafood into paste. The method for producing the seafood vinegar includes dipping the dry powder seafood material obtained by drying and powdering seafood, or the pasted seafood material obtained by making seafood into paste, in the brewed vinegar for a predetermined time to add the flavor of seafood. An alternative method includes at least a saccharification process 20 for adding a saccharifying enzyme to a predetermined starch component to produce sugar; a material mixing process 30 for mixing the dry powder seafood material obtained by drying and powdering seafood, or the pasted seafood material obtained by making seafood into paste, with the produced sugar; a yeast fermentation process 40 for adding yeast fungi to the obtained mixture for fermentation to obtain alcohol; an acetic acid fermentation process 60 for adding acetic acid bacteria to the alcohol for fermentation to obtain acetic acid; and a maturing process 70 for maturing and fermenting the acetic acid obtained in the acetic acid fermentation process.