Table 1. List of marine environmental and fermented seafood samples collected from different locations in the Sacheon region, South Korea

No.	Sample name	Provider	Date	Sampling location (Sacheon-si)	Category	Maturation period
1	Hairtail viscera jeotgal	Mikyung Kim (Woorihoe Center)	Jan. 20, 21	Seopo-myeon	Restaurant	1 year
2	Seasoned oyster jeotgal					1 year
3	Unseasoned oyster jeotgal					1 year
4	Anchovy fish sauce 1					1 year
5	Anchovy fish sauce 2	Solmae Co., Ltd.	Aug. 23, 21	Namyang-dong	Company	6 months
6	Oyster shell	Myeongseung Raw Fish Restaurant	Jan. 20, 21	Seopo-myeon	Restaurant	1 week
7	Shell-on oyster					1 day
8	Shucked oysters					1 week
9	Anchovy extract	Ucheon AP Farm	Jan. 14, 21	Sanam-myeon	Farm	1 year
10	Anchovy jeotgal	Sang-Kwon Jang	Jan. 14, 21	Sacheon-eup	Household	3 years
11	Fermented salt	SMFF1)	Jun. 21, 21	Sacheon-eup	Foundation	6 months
12	Sardinella zunasi jeotgal	Inseok Cheon	Jan. 17, 21	Sacheon-eup	Household	3 years
13	Crushed oyster shell	Shell Recycling Facility	Jan. 20, 21	Seopo-myeon	Outdoor site	1 month
14	Ruditapes philippinarum	Jeodo Island MAF2)	Jan. 20, 21	Silan Sea	Aquaculture	3 days
15	Near Bito coastal breakwater	34.982963, 127.963758	Jan. 20, 21	Seopo-myeon	Marine site	1 day
16	Near Geobukgyo bridge	34.982287, 127.965862	Jan. 20, 21

All oyster are Crassostrea gigas.
Sacheon Microbial Fermentation Foundation;
Marine Aquaculture Farm.